Luk Rok clear soup [Gaeng-Jued-Luk-Rok] (แกงจืดลูกรอก)

Ingredients

1. Young pig entrails 250 grams

2. Egg 6-7 pieces

3. Clear soup 5 cups

4. Pork chopped 1 cup

5. Cilantro root 1 1/2 teaspoons

6. Garlic 1 teaspoon

7. Pepper 1/2 teaspoon

8. Fish sauce 2 tablespoons

9. Green onion leaves, cilantro

Directions

1. Cut all fascias of entrails out.

2. Clean both inside and outside entrails until well. Drain.

3. Leakage testing by fill water into entrails. Cut out leaky part, tied firmly 1 side of entrails ending.

4. Break egg into bowl and stir well. Fill eggs liquid into open side of entrails until fully, Tied firmly (Repeat until completed).

5. Heat water over light heat (not boiling), put filled entrails. After 10-15 min, remove and let them cool,

6. Horizontailly cut into 1/2 inches oval thickness.

7. Grind finely cilantro root, garlic, pepper, and mix cut pieces of entrails until well combined.

8. Heat clear soup until boiling, put small balls of chopped pork until cooked. Season by fish sauce.

9. Put cut entrails into clear soup, heat until boiling, Remove, sprinkle with green onion and cilantro leaves.

Tags: Clear soup, Luk Rok