Confession: Nostalgic tears pricked my eyes as I was taking pictures of this hot, steaming Thai Pork and Cabbage Soup. It’s garlicky, pork, cilantro heart-warming aroma that wafted to my nose flashed me back to last month and eating soup Dom’s grandma had made while sitting outside on her balcony in 110 degree heat in Sukhothai, Thailand.
(Yes, they eat soup no matter how hot it is outside, and even though it sounds weird to Americans, it’s awesome.)
I’m pregnant, and extra emotional this third time around, so I’m sure that was part of my tearing up at the soup. But also, this soup made me miss Dom’s quirky, cute grandma and her home-cooked meals of simple, fresh from the town farmer’s market that morning ingredients.
She lives in the country, and a lot of Thai dishes made in the country area don’t have a lot of complicated ingredients, but instead use what humble veggies, herbs and meat they can afford to make amazing flavor.
I was looking at my new Thai cookbook, True Thai, and after flipping through the beautiful pages of scrumptious Thai food, I stumbled on the Thai Stuffed Cabbage Soup recipe. It reminded me of a soup Dom’s grandma would make, so I was intrigued to try it.
So I made it, and my Thai Hubby LOVED it. I was almost nervous to tell him how simple and easy it had been to make because it might take away from my Thai cooking powers he thinks I have.
Since making Thai Pork and Cabbage Soup the first time, I’ve switched it up some and discovered it’s also really good with ground turkey, and if you forgot to buy cabbage like I did once, you can roll the meat into meat balls instead, throw in some kale or other hearty veggie at the end, and it tastes amazing too.
If you are in the mood for a quick, yummy weeknight meal that will make you feel like you are eating in the countryside of Thailand, try Thai Stuffed Cabbage Soup today!Print
Thai Pork and Cabbage Soup is so easy to make, but so full of flavor no one will believe how effortless it was for you to make it. It’s the perfect weeknight meal!
- 1 lb ground pork (or ground turkey)
- 3 cloves fresh garlic, minced
- 1 tbsp cilantro stems, minced (or cilantro root if you can find it, but I never can)
- 2 tbsp oyster sauce
- 2 tsp white pepper powder
- 1 small head of cabbage, quartered
- 2 cups sliced, fresh mushrooms
- 6 cups chicken broth
- 2 tbsp Thai mushroom sauce, or to taste
- Mix the ground pork with the garlic, cilantro stems, white pepper powder and oyster sauce. Cover and marinate in the fridge for about 20 minutes.
- Bring the broth to a boil in a large soup pot.
- Once the meat is marinated, stuff it into the cabbage by smearing it into a thin layer every 3-4 layers of cabbage, like lasagna. It doesn’t have to be perfect, just as long as each quarter of cabbage has some pork mixture stuffed into it.
- Once the broth is boiling, add the stuffed cabbage, cut side down and the mushrooms.
- If the cabbage isn’t covered, you can add some more broth or water to the pan, but it’s ok if it’s not all completely covered since it will shrink down once it starts to cook.
- Cover the pot with a lid, and let the cabbage simmer on medium low about 30-45 minutes until cooked through.
- Remove from the heat and add the mushroom sauce to taste.
- Serve with jasmine rice. Enjoy!