Kang Jyd Taohu (thai Tofu Soup)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 7 ounces ground lean lamb
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 6 cups chicken stock
• 1 lb firm tofu, cubed
• 1 cup bok choy, thinly sliced
• 1 tablespoon nam pla
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 green onion, sliced (garnish)
• 2 tablespoons fresh cilantro leaves, minced (garnish)

Recipe

• 1 combine the lamb, 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 lamb 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.