Phuket Cookery School – Tom Jeud Tao Hoo Moo Soup

March 15, 2012

So after the market tour we headed to the cookery school. The location was beautiful, an indoor kitchen with a dining room that looked out to the sea and misty islands in the distance.

We had to watch out for coconuts.

When we arrived we had some coffee while our teachers for the day ran through our menu and how we would be working.

We sat in a horseshoe shape around a teacher while they made each dish and talked us through techniques then we went to the kitchen and made it ourselves.

This was our view while we ate our creations.

Our first dish was a clear Thai soup with vegetables and minced pork balls and bean curd – or Tom Jeud Tao Hoo Moo Sub.

Here is how it is supposed to look, this was made for 1 person.

Here is my prep, we were taught about presentation as well and making the small cuts into our vegetables to make our dish pretty. I love this.

The below amounts are from our recipe cards, I doubt you need to be so precise when buying, I know I won’t be at home just buy small amounts or make lots more soup.

For 2 people you need;
100g minced pork
2 coriander roots, washed and finely chopped
1 tbsp garlic, chopped
pinch ground white pepper
pinch salt
pinch sugar (to taste)
2 tsp soya bean oil
75ml pork or chicken stock
50g enokidake mushrooms, broken into small pieces (I think any flavourful mushroom would work here)
20g sliced carrot – or 2 pieces as in photograph
2 leaves white cabbage, sliced
1 tbsp light soy sauce
100g soft tofu cut into bite size pieces
10g seaweed
1 spring onion, cut into 1 inch pieces
2 chinese celery, cut into 1 inch pieces
1 tbsp garlic, chopped and deep-fried for garnish

That is a lot of ingredients I know, but you can easily chop and change this by what you have. It’s really lots of little bits as well so it might not be the best idea to go and get all of this from a super market and make a soup batch of soup if you are going to waste the rest.

Again so jealous of their markets.

First thing was marinate the pork, which needs at least 30 minutes and then to cut everything up to be of the same bite size pieces.

1. Marinate the pork with the coriander root, maybe trying with stalks if you cannot get roots, garlic, pepper, salt and soya bean oil. Mix and cover for 30 minutes plus. When you are ready mix the mixture again and fix into 8-10 bite size pieces.

My soup bubbling away, this was probably about 10-11 in the morning and not something I would usually want at that time but it smelt so good.

2. Bring the stock to the boil add the pork and simmer for 1 minute before adding the white cabbage, carrot and the mushrooms and simmer for a further 1-2 minutes. Season with the soy sauce and simmer for a further 1 minute.

3. Add the bean curd and cook briefly just for a refresh, add the seaweed and simmer for 1 more moment before removing from the heat.

The bean curd was like butter, we popped this in right at the end and were careful not to stir too much as you can imagine it breaks up very easily.

My finished soup. Probably could have made two smaller portions with the ingredients given but I used it all and wolfed it down.

Writing this is reminding me how good this was and that I need to make it at home.

My first dish was great and we sat and ate looking out to sea, I didn’t quite finish it as we had a day of eating ahead… more recipes to come!

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One Response to “Phuket Cookery School – Tom Jeud Tao Hoo Moo Soup”


  1. […] A recipe for a Thai soup – Tom Jeud […]


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