Daikon Pork Ball Soup

Total time:
40 minutes

Thai cuisine is known for its bold and, at times funky, flavors. From spicy chilis to pungent fish sauces, this cuisine can come off a little strong for beginners. But Kang Jerd proves that it doesn’t always have to be that way!

Make no mistake, this daikon radish and pork meatball soup is full of authentic Thai ingredients and rich flavors, but emphasizes comfort over boldness. This simple to make soup is the perfect companion for cozy weekend days at home.


lb of ground pork
heads of garlic
bushel of cilantro, leaves and stems
bushel of scallions
large daikon radish, peeled and chopped into hearty pieces
cups of chicken stock
white pepper
oyster sauce
seasoning sauce


Step 1

Add ground pork to mixing bowl and mix in 1/3 cup chopped scallions, 1/3 cup chopped cilantro, 1 tablespoon minced garlic, and several dashes seasoning sauce, oyster sauce and white pepper.

Step 2

Add 12-16 cups chicken stock to large pot and mix in daikon radish, 6 cilantro stems, 6 pressed garlic cloves, and pinch of salt and white pepper. Briefly bring the pot to a rolling boil, and then lower temperature and let simmer until daikon radishes are tender.

Step 3

Form ground pork mixture into egg-shaped balls, roughly the same size as the daikon radish pieces, and add to pot. Let simmer until pork is fully cooked.

Step 4

Add 1 scallion, chopped in half, to serving bowl and pour soup over top. Garnish with cilantro tops.

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