A Thai soup you would not expect to find at a Thai restaurant in Australia.
The recipe originally called for the devil’s herb to be used for garnish. I’m not a fan for it so I have left if off. If you feel inclined to do so, garnish the soup with some coriander.
Pork in Five Spice Blend for Four
Five Spice Blend soup with a whole egg and pork
Servings: 4 people
Ingredients
- 500 g pork fillet
- 4 eggs
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp soya sauce
- 2 cups water
- 250 g firm tofu (white bean curd)
- 2 tbsp vegetable oil
- 1 tsp fresh garlic (minced)
- 1/2 tbsp five spice blend foil packet, Lobo brand
Instructions
- Hard boil the eggs and shell in preparation
- Cut tofu into small cubes
- Chop pork fillet into cubes
- Heat pan with vegetable and stir fry pork until cooked
- Place pork into a pot and add water, tofu, and eggs
- Add sugar, salt, five spice blend, and soya sauce
- Cover and simmer for 30 minutes
