This soup is the perfect comfort food when you’re not feeling well. It’s cooked with chicken meatballs, glass noodles, and has egg tofu for extra protein.
There’s plenty of black pepper in this soup, which is also soothing when you’re feeling ill.
Clear Soup and Egg Tofu - Akha Kitchen - Akha Recipes - Thai Akha Kitchen
  • Serving: 1
  • Prep. Time: 5m
  • Cook Time: 10m
  1. Mix the minced chicken, glass noodles, garlic, soy sauce and black pepper in a bowl. Roll the mixture into small, meatball-sized balls. The easiest way to do this is to scoop up the mixture with a teaspoon and then roll it into a firm ball.
  2. Heat the water or chicken stock in a pot over high heat and bring it to a boil. Drop the raw meatballs (prepared in the previous step) into the boiling water.
  3. Add the carrot, Chinese cabbage and tofu and cook for 4-5 minutes until the carrots are tender.
  4. Add the coriander, green onion and black pepper before adding the soy sauce, starting with 1 teaspoon and adding a little bit more if needed. Turn off the heat.

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Cookbook Akha Kitchen - Akha Recipes - Thai Akha Kitchen
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