I promised you all a while back that I would share some of the Thai recipes I picked up when I was out there on holiday and as of yet, I have failed miserably to keep to that promise. Well no more! May I present to you one of the nicest and fastest Thai dishes I made/ate when I was there. Tom Jued, or, Clear Soup with Minced Pork. In effect it is a stock with noodles, pork mince balls, tofu and greens. It’s super delicious and super quick & easy to make. I’ll be honest, I don’t even really like some of the ingredients but somehow this dish makes them really enjoyable! Naturally, us Brits are unable to get our hands on some of the ingredients that the Thai’s would use so I have substituted to the best of my knowledge/ability.
Note – the prep may seem like it will take a little time but Thai cooking is so quick it makes up for it! The actual cooking time of the dish is only about 8-10 minutes.
Here is what you will need to make enough for about 3-4 people.
- 1 Coriander Plant (from the supermarket)
- 4 Garlic Cloves
- 200g Pork Mince
- 1 Pack Pak Choi
- 180g Tofu, Cubed
- 80g Glass Noodles
- 3tbsp Light Soy Sauce
- 750ml Good Quality Vegetable or Chicken Stock
- 2 Spring Onions, Sliced
Firstly, pick as many of the leaves off the coriander plant as you can, put in a bowl and set to one side. Cut off all the stems from the plant (and as much of the root as you can without adding loads of soil!) Place them into a pestle and mortar and grind down into a paste. You may need to chop it a little after to stop some slightly stringy bits from clumping together. You want to end up with about 2tbsp worth.
Alternatively – if you can get coriander root, use 2tbsp/20g of this instead. Coriander root has a very intense flavour but it is incredibly difficult to get a hold of over here. This was the ingredient used in the original Thai recipe. Note, you will still need some coriander to put on the top of the finished dish to add a decorative flourish & more flavour.
Next, finely chop the garlic and put this and the coriander paste (or root) onto the pork mince. Chop together to distribute the ingredients well.
Next, grab yourself a wok or a large saucepan and set over a medium/high heat. Add the stock and bring to the boil.
Add in the glass noodles followed by the light soy sauce and a generous amount of pepper. (White pepper if you have it.) Simmer for another minute or 2 until the noodles are soft. It shouldn’t take long.
And it’s as easy as that! I love how fast Thai cooking is. For me, this makes it the perfect mid-week meal. No one wants to be on their feet for hours after a day at work! If you’re reasonably confident in the kitchen then prep should only take you about 10-15 minutes and the cooking takes less than 10 minutes. That’s a healthy delicious meal in less than half an hour. Perfect!
I hope you enjoyed reading this week’s post guys n gals.
See you next week!