A Thai soup with a delicate flavour, Kaeng Chud Saku (kang chood sah-koo) should be served very hot and accompanied by bozols of chopped spring onions , chopped coriander leaves and diced cu-cumber.2 pints chicken stock
8 oz. finely minced pork
½ teaspoon salt
4 oz. tapioca or sago
8 oz. crabmeat, fresh or canned, shell and cartilage removed
1 small Chinese cabbage, coarse outer leaves removed, washed and shredded
1 tablespoon soy sauce
In a large saucepan, bring the chicken stock to the boil over moderate heat. Add the pork and the salt to the pan, a little at a time, stirring constantly to prevent the meat from sticking together. When all the pork has been added, reduce the heat to low and stir in the tapioca or sago. Simmer the soup for 20 minutes, or until the pork is cooked.
Flake the crabmeat with a fork and stir it into the soup. Add the cabbage. Cover the pan and simmer for a further 2 to 4 minutes, or until the crabmeat is heated through.
Stir in the soy sauce and serve at once.