Pork Stuffed Cabbage Soup Recipe

(Tom Jued Ka Ram Hor)

Pork Stuffed Cabbage Soup is a delicious, lightly savoury flavoured, refreshing soup and a great addition to a spicy curry and will in fact compliment virtually any meal, actually it’s a meal in itself

My personal choice is to leave out the shrimps and it’s still a great Thai pork recipe but we promise Authentic Thai Food Recipes so here it is below with the shrimps

How to Make Stuffed Cabbage Soup

Ingredients:
Will serve 2 people very generously
1 1/2 Cups Chopped Lean Pork (minced/ground)
5-6 Leaf Cabbage (big leafs)
1 Bulb Garlic
2 Spring Onions
2/3 Coriander sprigs
3 tbs Thai Seasoning Sauce
1 1/2 Chicken stock cube (1 1/2tbs if using powder)
1/2 ts Freshly ground black pepper
2 tbs Dried shrimps (see note below)
3 tbs Sunflower oil

Preparation:
Crush and chop the garlic
Mix chopped pork with the shrimps, 1tbs of garlic, a little seasoning sauce, and a little pepper and if using chicken stock powder add a little of that too, leave about 30 minutes to marinate
Wash and cut medium size spring onions, cut coriander also (just 3 or 4 cuts) leave together
Chuck the oil in the wok on medium heat to fry the rest of the garlic until golden brown remove with the oil and leave to rest
New Pan, bring water to boil and when boiling add cabbage leaves, boil for 1 minutes or until soft, remove and put in cold water to cool before removing
Next, using the pork mix, make parcels using the (now cold and soft) cabbage leaves and close using cocktail sticks or tooth pics (not the medicated ones)

Cooking:
Bring 2 cups of water to the boil, add the remaining Thai seasoning sauce and chicken stock followed by the pork parcels
Allow to boil and then turn down to simmer for about 15 minutes
Add spring onions and coriander right at the end and remove from heat
Lovingly pour your Pork Stuffed Cabbage Soup into a bowl and sprinkle the fried garlic on top with some freshly ground black pepper

Serving suggestion:
A great accompaniment for this would be Spicy Chicken Liver and Green Bean Curry which served with Jasmine rice and you’ll have a great big feast for 4 people. The chicken liver curry is medium spicy (hot) so if you like it spicy try some Chilli Red Sauce (Nam Pik Ta Daeng) to spice things up a bit.

Another great recipe to compliment this is our Dry Chicken Red Curry Recipe (directly translated from Thai) means no water or oil is used in the cooking, interesting huh?

More information in our Thai Food Blog – Pork Stuffed Cabbage

Khwanjai’s Top Tips:
Watch the Thai Minced Meats Video

Soak the cocktail sticks in fresh water before using them to close the cabbage parcels, it stops them sticking, making them easier to remove

If you can’t get dried shrimps/prawns, do not try fresh, it will spoil the flavour and aroma, better to leave them out

Two balls-ups get a mention, Khwanjai says “Oyster” sauce when she should have said “Seasoning” Sauce and I say “Clove” of Garlic instead of “Bulb”!

Print off the recipe (which is correct) to make your notes because of above mentioned verbal errors.

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