Kang Jyd Taohu (Thai Tofu Soup)

• 7 ounces ground lean pork
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 6 cups chicken stock
• 1 lb firm tofu, cubed
• 1 cup bok choy, thinly sliced
• 1 tablespoon nam pla
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 green onion, sliced (garnish)
• 2 tablespoons fresh cilantro leaves, minced (garnish)

1. Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
2. Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
3. Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
4. Serve hot, garnished with the green onions and cilantro leaves.

ground lean pork, garlic, salt, chicken stock, firm tofu, bok choy, sugar, white pepper, green onion, fresh cilantro

Taken from www.food.com/recipe/kang-jyd-taohu-thai-tofu-soup-406249 (may not work)