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Ingredients
| pork tenderloin: 7 oz |
| garlic: 1 clove |
| salt: 1/2 tsp |
| chicken stock: 6 cups |
| firm tofu: 1 lb |
| sweetened frozen sliced strawberries (thawed): 1 cup |
| pitanga - Surinam cherries: 1 cup |
| granulated sugar: 1/2 cup |
| white pepper (ground): 1/4 tsp |
| green sweet peppers: 1 whole pepper |
| fresh cilantro (coriander): 2 Tbl |
Kang Jyd Taohu (Thai Tofu Soup)
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1
Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
2
Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
3
Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
4
Serve hot, garnished with the green onions and cilantro leaves.