Pork, Cabbage, and Carrot Soup
Pork, Cabbage, and Carrot Soup
My wife makes this about once a month, feeds the family for a 3 days or so. Very easy and economical. This is a base recipe, use items you have on hand or omit items you do not like. This is never made the same every time.
Ingredients
- 1 kilo minced pork
- 1 large carrot, sliced in 1/4 inch slices
- 1 white radish, sliced in 1/4 inch slices
- handful Chinese cabbage, tear into 2-3 inch pieces
- 1-2 tablespoons pork or chicken stock powder
- splash soy sauce
Instructions
- Fill a large pot about half full with water, add the pork or chicken stock powder and bring to a boil.
- While the water is heating, shape the pork into balls about 1 inch in diameter and set aside.
- Slice the carrot and radish, and tear up the cabbage.
- When the water is boiling, add the pork balls, takes just a few minutes for these to cook through, then add the carrot and radish and continue boiling for a few minutes until the carrot is cooked through and tender.
- Reduce the heat to low and add the cabbage and give it is a good stir and put in a splash of soy sauce. Simmer for a few minutes more then remove from heat and cover. Your soup is done. This photo is what my wife made on 2 June 2017, this one contains pork ribs, chicken feet, carrot, radish, and bok choi.
Notes
Minced pork run about 125 Baht per kilo, about $3.70 this plus the veggys which are very reasonable. This makes a large pot of soup, here at the house it feeds 4 people for 3 days, well below $1 per person.
Variants: Use pork ribs, pork belly, chicken feet, or any combination. Leafy veggys can be Chinese cabbage, regular cabbage, bok choi, or any combination.
My wife's recipe.
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