This recipe was very popular on Thai social media, and the first time I saw it I started craving it immediately. It’s two of my favourite things combined into one: pork meatballs and tom yum soup! It’s also really easy, and if you love the bold flavours Thai cuisine is known for, I know you will love it.
I made this dish after I filmed my new laab moo video because many of the ingredients in this recipe overlaps with laab, and it was a great way to use up all my leftover herbs. So if you love laab, you can make this the next day with no additional grocery store runs!
In the bonus video (in the recipe card), I show you exactly how I make it, give you more cultural context around tom yum soup, and give you lots of ideas for modifications as well. Enjoy!
Tom Yum Soup with Pork Meatballs (Tom Yum Moo Sub)
Ingredients
Pork Meatballs
- ½ lb ground pork or sub ground chicken or turkey
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
- ¾ teaspoons granulated sugar
- Ground white pepper to taste
Tom Yum Broth
- 2 cloves garlic
- 8 sprigs cilantro stems and leaves separated
- ¼ teaspoon white peppercorns
- 1 Tablespoons neutral oil
- 2 cups water or unsalted chicken or pork stock
- 4 oz Asian style meatballs (optional) cut in bite sized pieces
- 1 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 2-3 teaspoons granulated sugar
- 1 teaspoon roasted chili flakes or any kind of spicy chili powder, to taste
- 3 Tablespoons fresh lime juice
- Optional finishing herbs: green onions, cilantro, and/or sawtooth coriander
- ¼ cup roasted peanuts coarsely ground
- Jasmine rice for serving, or add noodles
Instructions
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Make the meatballs by combining all ingredients and mixing well with a fork or with your hand.½ lb ground pork, 2 teaspoons soy sauce, 1 teaspoon fish sauce, ¾ teaspoons granulated sugar, Ground white pepper
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Roughly chop the cilantro stems and add to a mortar and pestle, then add the garlic and white peppercorns and pound into a rough paste. Alternatively, you can finely chop the garlic and cilantro stems, and grind the pepper directly into the pot later.2 cloves garlic, 8 sprigs cilantro, ¼ teaspoon white peppercorns
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In a pot, add the oil and the garlic-cilantro-stem-pepper mixture, and saute over low heat for a few minutes until aromatic and the garlic starts to turn golden.1 Tablespoons neutral oil
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Deglaze with the water or stock, scrape anything that’s stuck to the bottom, and then bring the water to a simmer.2 cups water
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Once simmering, use a fork to drop the meatball mixture in shaggy bite-sized lumps into the broth. Follow with Asian style meatballs, if using. Then add the soy sauce, fish sauce, 2 teaspoons of sugar, and the chili flakes. Simmer until the mealballs are cooked through, just a couple of minutes.4 oz Asian style meatballs (optional), 1 Tablespoons soy sauce, 1 Tablespoon fish sauce, 2-3 teaspoons granulated sugar, 1 teaspoon roasted chili flakes
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Turn off the heat, then add the lime juice. Taste the broth and add more fish sauce and/or sugar as needed. How strongly seasoned you want this is flexible, if you’re going to eat it as is, make it milder, if you’re going to put rice or noodles into it, make it stronger.3 Tablespoons fresh lime juice
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Stir in the finishing herbs – chopped cilantro, sawtooth coriander, or green onions. Right before eating, add the peanuts. *You can add the peanuts to the whole pot if you’re going to eat it all, otherwise add it to individual serving bowls so the peanuts don’t become water-logged.Optional finishing herbs: green onions, cilantro, and/or sawtooth coriander
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Enjoy on its own, with rice on the side, or put rice or noodles into the broth!¼ cup roasted peanuts
Video
The post BONUS: Easy Tom Yum Soup with Meatballs appeared first on Hot Thai Kitchen.