Gaeng Juet Galam Bplee Moo Sap (Thai Cabbage Soup)
4 cups chicken broth
2 tablespoons Thai fish sauce
1/2 tablespoon thin soy sauce
1 tablespoon Ground Chili & Garlic in Oil (Double Seahorse brand is best)
1/2 lb. (230 g) chopped cabbage and/or other vegetables
1/2 lb. (230 g) ground pork
Pepper as desired
1 tablespoon chopped green onion
Sprigs of cilantro
1 tablespoon fried garlic soaked in 1 teaspoon oil
Place a large soup pot over medium heat. Add chicken broth, fish sauce, thin soy sauce, and chili-in-garlic-oil. Add chopped cabbage, or whatever other veggies you’d like. Boil until cabbage starts to become translucent, about 15-20 minutes.
Add ground pork and pepper to taste. Cook another few minutes until meat changes color, stirring to break pork into bite-size chunks.
Ladle soup into bowls. Top with green onion, cilantro and fried garlic.
This recipe makes about four servings.