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Tom Chab Chai (Chinese Vegetable Soup)
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| 200 grams | pork belly, sliced into 1/2-3/4 inch cubes |
| Half | a chicken or duck, cut into 1 1/2 chunks |
| 3-4 cups | white radish, (2 medium size young young white radish peeled and cut into 1 inch long pieces, each of which is quatered) |
| 1 head | Chinese cabbage, cut into short sections |
| 1 head | cabbage, washed, quatered, cored and cut into 1 inch sections |
| 1 cup | leek, cut into 1 inch long pieces |
| 2 cups | celery, washed and cut into short pieces |
| 3-4 cups | sliced kale, stems crushed |
| 5-10 medium size | dried Chinese mushrooms, soaked in water, stalks removed |
| 5 | hard yellow soybean curd cakes, cut into quaters, then sliced diagonally |
| 3 cups | mung bean noodles, soaked and cut into short lengths and then drained |
| 5-6 tbsp | soy bean paste |
| 2 tbsp | chopped garlic |
| 2-3 | fish sauce |
| light soy sauce, alternative | |
| 2 tbsp | dark soy sauce |
| 2 tbsp | palm sugar |
| 4 tbsp | cooking oil |
| 7-8 cups | water |
Bring water to a boil then add the belly of the pork, the duck, fish sauce or light soy and dark soy. Boil uncovered until the meat is done, skimming off the foam that forms.
When the meat is done, add all the vegetables, bean curd, mung bean noodles.
Heat oil in frying pan, and brown the garlic, add the soy bean paset and fry until fragrant.
Add the fried garlic, soy bean paste, and sugar to the soap. Taste and add fish sauce if needed. Simmer until all the vegetables are well done.
This soup may be kept for a few days but must be reheated each day. The ingredients may be altered, the important items are the pork belly and three or four kinds of leafy vegetables.
p. 40 The Best of Thai Cuisine, Sisamon Kongpan
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