Thai cuisine · Soups & Stews

Gaeng Jued Tao Hu

Mild clear broth with silken tofu, small meatballs and scallions, seasoned with white pepper and garlic.

Ingredients · for 4 servings

• 400 g silken tofu
• 250 g ground chicken
• 1.2 l chicken stock
• 4 garlic cloves
• 1 bunch scallions
• 100 g napa cabbage
• 2 tbsp light soy sauce
• 1 tsp white pepper
• 1/2 bunch cilantro (with roots)
• 1 tsp sugar
• salt
• 2 tbsp oil

Instructions

1. Wash the cilantro roots thoroughly and pound in a mortar with two garlic cloves, the white pepper and a pinch of salt into a fine paste; set the leaves aside.
2. Knead half the paste into the ground chicken, season with 1 tbsp soy sauce and shape into about 20 small balls with wet hands.
3. Finely chop the remaining garlic and fry in a pot with a little oil over medium heat for 1 min. until golden, add the remaining paste and fry briefly until everything is fragrant.
4. Pour in the chicken stock, bring to a boil and slide in the meatballs one by one; simmer gently for 6–8 min. until they rise to the surface and are firm.
5. Cut the napa cabbage into broad strips, add and cook for 2 min., then cut the silken tofu into 2 cm cubes and add carefully — from now on only swirl the pot, do not stir.
6. Season with the remaining soy sauce and the sugar, scatter with scallion rings and cilantro leaves and serve immediately.