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!