Thursday, October 13, 2011

Soups Day 5


3 fresh coriander roots roughly chopped
3 Garlic cloves roughly chopped
¼ teaspoon white pepper
400g [13oz] minced Pork
1.8l [3 pints] vegetable stock
3 tablespoons light soy sauce
1 tablespoon preserved radish, finely chopped [optional]
625g [1 1/4lb] boiled jasmine rice
2.5cm [1 inch] piece root ginger, peeled and thinly sliced
50g [2oz] Chinese cabbage leaves, roughly chopped

To Serve: 2 Spring onions finely chopped
fresh coriander
White pepper

  1. Put coriander roots, garlic & pepper in a mortar and pound to form a smooth paste
  2. Mix the paste with the minced pork
  3. Put the stock in the pan and bring to the boil. Add the soy sauce, radish and rice.
  4. Shape the pork into small balls, drop into the soup and cook for 3 mins
  5. Add ginger & cabbage. Cook for a further 1-2 minutes. Serve garnished with coriander leaves and spring onions, season to taste.
*chicken or prawns can be used instead of pork. The Chinese cabbage if not available could be substituted with spinach.

When I made this recipe I used basamati rice and a leafy green cabbage and cooked it a little longer.
It is a light oriental soup which is very filling.

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