Kaeng Jued with Tofu, Pork, and Napa Cabbage

Mix the ground pork with 1 tsp fish sauce, 1 tsp soy sauce, 0.25 tsp sugar, and 0.25 tsp ground white pepper. Knead for 1–2 minutes until the mixture becomes sticky, then shape into small meatballs using a teaspoon.

Bring water to a boil in a pot. Add the cilantro stems, garlic, and the remaining fish sauce, soy sauce, sugar, and white pepper.

Gently drop the pork meatballs into the boiling broth. Cook for 5–10 minutes, skimming off any foam, until the meatballs float to the surface and are cooked through.

Add the carrot and napa cabbage. Cover the pot loosely and simmer for 8–10 minutes, until the vegetables are tender but not overcooked.

Cut the tofu into large cubes, add to the soup, and heat through for 3–4 minutes, stirring gently so the pieces don't fall apart.

Taste the broth and add more fish sauce or soy sauce if needed. Remove from heat, stir in the green onions, and serve hot with rice.