2 ounces dried cellophane noodles, cut into 3-inch lengths
3 tablespoons low-sodium soy sauce
Freshly ground pepper
2 medium scallions, chopped
1/2 cup chopped celery leaves
In a large bowl, gently mix the ground pork with the cilantro and garlic. Shape the mixture into 16 meatballs.
In a large saucepan, bring the chicken stock to a boil. Add the meatballs and simmer over moderate heat until no longer pink on the outside, about 2 minutes. Add the diced tofu and the chopped Chinese cabbage and simmer for 2 minutes longer. Add the cellophane noodles and soy sauce. Season the soup generously with freshly ground pepper and simmer for 3 minutes longer. Stir in the chopped scallions and the chopped celery leaves. Ladle the soup into warmed bowls and serve piping hot.
Chang Mai Thai Cooking School
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