Featured in Thai Soups:
Pork Bone Soup with Daikon and Cabbage

Pork Bone Soup with Daikon and Cabbage

This rich and hearty soup, known as Tom Jab Chai Kradook Moo is made by slowly simmering pork leg bone in a rich and flavorful broth seasoned with garlic, coriander root, and black pepper. It includes a generous quantity of our popular vegetable commonly known as morning glory, as well as daikon radish, Chinese cabbage and mushrooms. This soup, unlike many others found in Thai cuisine, is not at all spicy, so it can be enjoyed by everyone.

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Ingredient List:

• 4 large Pork Soup Bones
  (with some meat)
• 6 cups Water
  (or soup / vegetable stock)
• 6 small heads Chinese cabbage
  (bok choy)
• 1 small bunch Water morning glory
• 1 large Daikon
• 10 Straw Mushrooms
• 3 cloves Garlic
• 2 - 3 pieces Coriander Root
• 1 teaspoon Black Peppercorns
• 1 Tablespoon Coconut Sugar
• 3 tablespoons Light Soy Sauce
• 3 tablespoons Fish Sauce
• 2 tablespoons Oyster Sauce
• 1 teaspoon Salt
  (if needed)

Basic Directions:

Grind peppercorns, garlic, and coriander root until they make a rough paste. Add oil to a big soup pot, then stir in the herb paste until it is lightly browned. Add sugar and fry until it melts.

Fry the bones in the oily herb paste until lightly browned on all sides, then add soup stock to the pot. Cook for 1 hour.

Add sliced daikon and mushrooms. Cook for 30 minutes.

Add bok choy and pak boong. Cook for 15 minutes. Serve with hot steamed rice or sticky rice.

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