| Ingredients |
1 box Cambell's Chicken Stock
1 bottle Chicken Stock Concentrate, (only one brand available at Woolies)
1 package Tenderized Pork Leg Steaks, (3 or 4 steaks)
4 medium Boneless chicken breasts, (Or 2 breasts)
1/2 head crinckly cabbage, Woolies & Coles carry it
1 can Water Chestnuts slice
1 can Bamboo Shoots, (coles canned veggie isle)
1 bunch baby boch choy, (coles has the nicest baby boch)
1 squares SILKEN FIRM tofu, (near the dairy section of coles/woolies), up to 2
2 tsp Chili Sauce
1 small Salad Onion, (or Chives)
Taste of Thai Fish Sauce, to taste
Peanut oil
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| Preparation |
Prep for the recipe:
Slice the Pork/Chicken into small pieces. Slice water chestnuts into strips (I sliced the round disk into three parts) Slice the stem part of the onion (chives). Amount based on your taste preference slice tofu into chunks or small strips (it will break up some when you cook it) Tear or slice up cabbage into chunks. Amount based on your taste Boch Choy can be cut up or left whole.
Cooking:
Saute pork/chicken in peanut oil and chillis, add about 2 teaspoons of fish sauce
Once the pork/chicken is fully cooked, transfer it (with all it's juice) into a LARGE pot. Add the carton and the bottle of chicken stock Add 3 cups of water to start with. You can add more later if you want. Add the water chestnuts, bamboo shoots, onion Bring to a boil then reduce heat to low. Add cabbage and tofu. Wait about 5 minutes. Turn off stove and remove soup from heat, and Add Boch Choy. Boch Choy will cook with residual heat.
Give it a taste, add more water, chilli or fish sauce as needed. |
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