Cherry & Dennis Helper Habitat
Thai Kaeng Jued Tofu and Minced Pork Soup
泰式豆腐肉碎清湯
Recipe overview
Soft tofu, small pork balls and napa cabbage make a mild Thai soup, scented with garlic, coriander root and white pepper. Gentle simmering keeps the broth clear.
01
Ingredients
Main ingredients
- 250 g Minced pork
- 300 g Soft tofu
- 200 g Napa cabbage
- 80 g Carrot
- 10 g Coriander roots
- 10 g Garlic
- 5 g Coriander leaves
Pork marinade
- 5 ml Light soy sauce
- 0.5 g Ground white pepper
Soup seasoning
- 1.2 L Low-salt chicken stock
- 10 ml Fish sauce
02
Tools
- Soup pot
- Board and knife
- Bowl and teaspoon
- Food thermometer
03
Steps
Step 1
Wash vegetables
Wash cabbage, carrot and coriander; scrub soil from the coriander roots.
Step 2
Cut vegetables
Cut cabbage into 2 cm pieces, carrot into 2 mm slices, and chop the coriander leaves.
Step 3
Cut tofu
Drain the tofu and cut into 2 cm cubes; leave on a plate to avoid crushing.
Step 4
Crush aromatics
Finely chop garlic and coriander roots, then crush with the side of a knife.
Step 5
Mix pork
Mix pork with soy sauce, white pepper and half the crushed aromatics for 1 minute until tacky; no further marinating is needed.
Step 6
Shape small balls
Use a teaspoon to shape about 20 balls, 2 cm across; wash hands and clean raw-meat utensils.
Step 7
Heat broth
Heat stock and remaining aromatics over medium-high heat for about 3 minutes until simmering.
Step 8
Add pork balls
Add balls individually and simmer on low for 5 minutes, skimming foam.
Step 9
Cook vegetables
Add carrot and cabbage and simmer for 4 minutes until the stalks soften.
Step 10
Warm tofu
Gently add tofu and fish sauce and simmer 3 minutes; nudge with a ladle rather than stirring hard.
Step 11
Check doneness
The largest pork ball must reach 75°C in the centre; cabbage should cut with a spoon edge. Cook longer if needed.
Step 12
Serve
Turn off the heat, add coriander leaves and divide among 4 bowls; cool children's portions to a comfortable temperature.
Common mistakes
- Large balls may stay raw inside; keep them 2 cm across.
- A rolling boil clouds broth; lower the heat and skim.
- Tofu breaks if added too early; add for the final 3 minutes.
- Do not taste a pork ball before verifying 75°C at its centre.
Tips
Start with low-salt stock and use the measured fish sauce for the finish. Coriander roots carry concentrated aroma and need thorough scrubbing. For children or older diners, halve the cooked balls, shorten cabbage pieces and check soup temperature. Floating pork balls are not proof of doneness; still check the centre temperature.
