Mild Thai soup with tofu and pork balls

Ingredients for 4 servings:

• 100 g minced pork
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• ½ tsp sugar
• ½ tsp black pepper, freshly ground
• 1 tsp garlic, finely chopped
• 1 tbsp garlic, chopped
• ½ pack of tofu (silk tofu roll, approx. 100 g)
• 2 spring onions
• 2 stalks of coriander leaves with roots
• 3 stalks of celery (Thai celery)
• 1 handful of mushrooms, mixed, if desired
• 1 liter of water or broth
• Broth, granulated, possibly

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Gaeng Jued Tauhu Muh Sab

For the meat mixture, mix the first six ingredients thoroughly (it works best if you put your hand in a plastic bag). Set aside. Clean and chop the spring onions and cilantro, leaving the coriander roots separately. Cut the silken tofu into approximately 1 cm thick slices. Sauté the garlic in a little fat, then add the chopped coriander roots and the broth (or water with a stock cube or granulated broth). Add the silken tofu and bring to a boil. Now, using a spoon, scoop out small balls of the meat mixture and place them in the pot, adding mushrooms if desired. Simmer for a few minutes. Season with fish sauce and sugar, add black pepper, celery, spring onions, and cilantro, and bring back to a boil briefly. Remove from the heat and arrange to serve. This serves 4 people if the soup is served as part of a meal. Serve in small bowls at the same time as the other dishes.