Tom Lued Moo, or Thai Pork Blood Soup, is a surprisingly delicious and surprisingly quick dish that’s a staple in many Thai households. Don't let the "blood" part intimidate you; this hearty soup boasts a rich, savory broth infused with the subtle, almost earthy, flavor of pork blood, expertly balanced by the bright acidity of lime juice and the fragrant herbs that characterize Thai cuisine. It's a flavour explosion in every spoonful, a testament to the magic of simple ingredients brought together with skill. The textures are delightful too, ranging from the tender pork to the satisfying chewiness of the blood itself.
This isn't some complex culinary undertaking; in fact, this recipe is designed to be ready in under 10 minutes! If you're intrigued by the unique flavors of Thai cuisine and want a quick, flavorful, and incredibly satisfying meal, you're in the right place. Let's dive into the step-by-step instructions and discover how to create this unforgettable Thai Pork Blood Soup.
Tools Needed
- Pot
- Frying pan
- Mortar and pestle (for garlic)
Ingredients
- Ground pork: 300 grams
- Seasoning powder
- Sugar
- Palm sugar
- Bananas
- Corn starch
- Oyster sauce
- Mushroom soy sauce
- Ground pepper
- Sesame oil
- Pork blood: 1 pack (approx. 35 baht)
- Pandan leaves
- Chinese celery (or similar)
- Garlic (Chinese or Thai)
- Coconut oil
- Salt
- Onions
- Spring onions
- Coriander
- Soup base (Fa brand recommended): 1 packet
- Water: approx. 8800 ml
- Basil
- Chili powder
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinade
- Marinate the ground pork with seasoning powder, sugar, palm sugar, bananas, cornstarch, oyster sauce, mushroom soy sauce, ground pepper, and sesame oil. Massage for 4-5 minutes and let it rest.
- chop onions, spring onions, and coriander. Gather Chinese celery.
- Pound garlic. Fry in coconut oil until light yellow, adding a little salt. Set aside.
Step 2. Cook Pork Blood & Broth
- Boil the pork blood with pandan leaves in a pot. Once the water boils, turn off the heat immediately.
- In a pot, heat water with soup base. Add coriander root once boiling.
- Add marinated pork, forming into small or large pieces as desired.
- Add the pork blood gradually.
Step 3. Add Aromatics & Seasoning
- Add Chinese chives and then basil.
- Add the fried garlic and spring onions and coriander.
- Adjust seasoning with chili powder, as needed.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Don't overcook the pork blood; it will become tough.
- For perfectly fried garlic, don't let it brown too much; remove when it's light yellow.
- Use a moderate amount of water to achieve the desired consistency.
Nutrition
- N/A
FAQs
1. Where can I find pork blood?
Pork blood is often found in Asian grocery stores, sometimes in the refrigerated section near other meats. It may be sold fresh or frozen.
2. Can I substitute the pork blood? What if I don't like it?
While the pork blood is key to the authentic flavor, you can substitute with firm tofu for a similar texture, or simply omit it for a lighter pork soup. The flavor will be different, of course!
So there you have it – a quick, easy, and incredibly flavorful Thai Pork Blood Soup ready in just 10 minutes! This recipe is perfect for a weeknight meal when you're short on time but craving something delicious and authentic. Enjoy the rich, savory broth and the satisfyingly unique experience of Tom Lued Moo!