Gourd Ivy Soup – Gaeng Jued Tamlueng – แกงจืดตำลึง

This is one of the simple soups and very well loved among Thai families. Mostly because of Gourd Ivy’s Vitamins and the not-bitter taste of the green leaves that the children love. To have the fresh vegetable still nicely green, I add the hot boiling soup on top of gourd ivy leave bowl just before serving.

Meat Ball Ingredients
Mince pork 1 cup
Garlic 3 cloves fine chopped
Ground pepper a little
Oyster sauce 1 tablespoon
Soya Sauce 1 tablespoon
Corn Flour 1 tablespoon

Soup Ingredients serves 2 Notes
Water 3 cups
Coriander Root 1
Oyster Sauce 1 tablespoon
Soya Sauce 1 tablespoon
Gourd Ivy leave 2 cup take only the young leaves and young tips

How to make:

  1. Add the mince pork in a bowl, add the chopped garlic, flour, pepper, oyster sauce and soya sauce together and mix all well.
  2. Boil coriander root with 3 cups of water and oyster sauce. When the water is boiling make small meat ball from the mixed mince pork and add into boiling water. When all the meat is cooked they will surface the boiling water.
  3. Season with Soya Sauce, until you get the taste you prefer.
  4. On serving, add the clean fresh gourd ivy leaves on the soup bowl and pour the hot soup over.

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