Thai Meatball and Tofu Soup

Onwards to the infamous Pork and Tofu Soup. This recipe reminds me of and happens to be my very first foray into Thai soup making and an experience so unexpected and delightful that it really was like an awakening. Believe it or not, I really thought good soup making to be an unachievable art for most, reached only after slaving away over a cauldron. I also admit rather guiltily that I thought it might be boring. You know, flames, woks, things flying. I need that. Besides, I rationalized, how would I ever get my soups to taste like Ketsana's anyway? I wasn't sure I had it in me and for a split second I thought about how embarassing it would be if I had to get a ghost writer for this chapter. Nope, I must forge ahead, conquer my lack of faith.

Ketsana's instructions seemed impossibly easy and I began to wonder if she was giving me the whole story. She had never lead me astray before and so I was willing to go the distance (hire the ghost writer if all went to hell in a hand basket). She also shared with me, a gleam in her eye, that it was one of her favorites because it was so quick and easy. Alright then, that was enough for me.

And here is where my love affair with the perfect broth and the Thai Meatball began. Rather than get all weepy while I describe it, I'll simply try to pull the red thread I may have accidentally weaved with the previous recipes. Though it was the first true "aha" moment in my soup education, I had to introduce it later so you would see that you already know how to make this soup. If you've accomplished making the perfect broth (or decided you could live with canned) and the Thai Meatball, then you're just a block of tofu away from adding this one to the repertoire. If you've skipped ahead, shame on you, I'm telling a story here but good graces are easily regained by giving this one, well-deserved-of-icon-status soup a try.

Soup
4 c. chicken broth
1/2 lb. Thai Meatballs, fresh or frozen
1/2 lb. fresh, firm tofu, drained and cut in cubes
1-2 fresh carrots, julienned
1 bunch green onions, julienned, reserving some for garnish
1 c. snow peas, julienned
1 c. fresh bean sprouts

1. Bring broth to a boil. In a medium stock pot, bring chicken broth to a boil over medium-high heat, turning the heat down if necessary so it doesn't boil over.
2. Cook the meatballs. Using a slotted spoon or tongs, slowly lower the fresh or frozen meatballs into the broth being careful not to splash and burn yourself. It will only take a few minutes for the meatballs to cook and when they are done, they will float to the top. This goes quickly and while the meatballs are cooking, I put a little of each of the veggies into serving bowls.
3. Ladle and serve. Ladle broth and meatballs over the veggies you added to the serving bowls and garnish with a little of the reserved green onions. If it's easier, you can serve this dish family style by putting the broth and meatballs into serving bowls and allowing each guest to add their own combination of veggies and garnishings.

Note: The beauty of this recipe is that it really is flexible. Swap out the meatballs and add stuffed wontons. Leave out the wontons and only use tofu, if you like. The idea is to make it a soup you come back for again and again so experiment and try a few recipes you never thought you could make in a million years. You will totally surprise and thoroughly impress yourself, just like I did.