Thai Soup
This delightful and nourishing soup combines the freshness of cabbage and carrots with the savory richness of pork and tofu in a flavorful broth. Infused with the subtle essence of seaweed and complemented by the delicate texture of vermicelli, this soup promises a symphony of tastes and textures in every spoonful. Make a big pot today to enjoy a comforting and satisfying meal that will warm your heart and soul.
— Constant Cookbook
Ingredients
- - 5 glasses of water
- - 3 cabbages
- - 3 pieces of Thai tofu
- - 1 small pack vermicelli
- - 4 carrots
- - 500g of pork
- - 25g of pepper
- - little bit of salt ,sugar and fish sauce
- - 500g of seaweed
Instructions
- Boil 5 glass of the water in the pot over a medium heat
- Wash the cabbages and carrots then drain in a colander
- Mix the 500g of pork with a vermicelli then add 25g of pepper in a bowl
- Add little pieces of pork mixture in the water then stir with a wooden spoon wait for about 4-5 minutes
- Chop the cabbage and carrot in to smaller pieces
- Remove the skin of the carrot using a peeler then put cabbage and carrot into the boiling water with pork mixture
- Add 3 Thai tofu 500g of seaweed some fish sauce ,sugar ,salt and pepper as much as you want then wail for about 7-8 minutes
- Serve using a ladle
Yield
Serves 5
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