タイ料理図鑑

ゲーン・ジュート・タオフー（豆腐スープ）

豆腐入りのスープです。

ひき肉ボールはたいてい自家製。豚肉を包丁で切り刻み、にんにくの細切れを混ぜ込みナンプラーで味付けして熱湯に落としていきます。豚肉から程よい出汁が出ます。

仕上げにはにんにく油（にんにくを油で炒め香りを出したもの）を加えます。

辛さ　☆☆☆☆☆

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