Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kiao Nam Mu (Pork Wonton Soup) เกี๊ยวน้ำหมู

Recipe from: Jun
Servings: 4 to 6

¼ pound boneless pork chops or pork loin
¼ pound ground pork
1 teaspoon nam pla
1 teaspoon green onions, finely chopped
½ teaspoon garlic, finely chopped
½ teaspoon cilantro root or bottom 2 inch of cilantro stems, finely chopped
⅛ teaspoon ground white pepper
24 won ton wrappers
2 quarts water
2 stalks bok choy
6 cups chicken broth
¼ cup nam pla, to taste
1 green onion, finely chopped
1 teaspoon khrathiam thot, crisp-fried garlic, without its oil
½ cup cilantro
⅛ teaspoon ground white pepper

Barbeque or broil the pork until it's done, and let it cool to room temp. When it's cool enough to handle, slice it across the grain into strips about ⅛ inch thick and 1 inch to 2 inch long. Set aside.

Mix the ground pork, fish sauce, green onion, garlic, coriander root and ground pepper thoroughly. Place 1 to 1½ teaspoon of the filling into the center of a won ton wrapper and fold in half to form a triangle. Moisten the inside edges of the wrapper and press them together lightly to seal them. Repeat with the other wrappers, setting them aside under a lightly dampened towel to keep them from drying out.

Bring the water to a rapid boil in a large pot and add the won tons. Reduce the heat and boil gently 'til done, about 5 minutes. Drain them in a colander and cover them with wax paper to keep them soft and pliable. Discard the water.

Slice the bok choy diagonally into pieces about ¾ inch thick. Blanch them about 2 minutes in enough boiling water to cover. Drain and rinse immediately in cold water to stop the cooking.

Bring the chicken broth to a rapid boil, stir in the fish sauce and remove from heat. Divide the won tons, green onions, bok choy and sliced pork equally into individual soup bowls. Pour the hot broth over them and sprinkle with crisp-fried garlic, cilantro and ground pepper.


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