We make Thai & Lao food all of the time, and this recipe knocks it out of the park. The cilantro is key to giving the broth a rich coriander flavor, which the zucchini nicely absorbs. Do not skip!
So, so, so good. It took me a while to track down the right soy bean paste, even in the SF Bay Area. It is so worth it. Turns out that in my family it feeds only 4 or 5, because everyone went back for seconds. That leftover serving did make a great breakfast for one of my teenage daughters.
We order Thai a few times a month. Every time, we order our dinner to eat in, and 2 orders of Tom Yum to-go to eat for breakfast. Now, I shall make this instead! Often!
Didn't know what to expect - Had never heard of this dish. Made it because I had the prescribed wine pairing - the Jim Lodge Riesling from Australia, which I do recommend. WOW - was so incredibly delicious all put together. The seasoned pork makes the broth so delicious - well seasoned, but not spicy. This is definitely a keeper.