Fuk Soup with Glass Noodle Pork Meatballs

Recipe courtesy of Annie Suwan Toborowsky and David Toborowsky

Photo by: Drew Glickman

Drew Glickman

A comforting soup with meatballs, mushrooms, and chinese celery. Fuk soup (fuk is a generic Thai term for winter melon) is a classic Thai dish David and Annie ate together at the beginning of their relationship and brought back to America. They love to make this soup during the colder winter months as a symbol of their bond and time together. Look for winter melon (aka wax gourd) at Asian food markets or swap in easier-to-find chayote squash. Watch David and Annie make it and scroll down for the full recipe!

David and Annie's Fuk Soup 04:00

90 Day Fiance favorites David and Annie make a classic Thai dish that they ate together early on in their relationship and recreated in America.

Yield: 6 to 8 servings

Active Time: 40 minutes

Total Time: 1 hour 10 minutes

Ease of preparation: Easy

MEATBALLS:

  • 2 bunches glass noodles (3 ounces total)
  • 1 tablespoon whole white or black peppercorns
  • 1/2 teaspoon coriander seed
  • 1 pound ground pork, preferably 80 percent lean
  • 2 tablespoons mushroom sauce
  • 2 tablespoons oyster sauce
  • 5 to 6 cloves garlic, minced
  • Fine salt

FUK SOUP:

  • 1 pound pork necks
  • 1 tablespoon chicken bouillon powder
  • 2 small or medium winter melons or chayote squash, peeled and chopped
  • Fine salt
  • 8 ounces shiitake mushrooms, quartered
  • 2 to 3 heads chinese celery, torn or chopped
  • 2 tablespoons mushroom sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 to 2 teaspoons palm sugar

TO SERVE:

  • Cooked jasmine rice
  • 1 daikon radish, peeled and thinly sliced into wheels

DIRECTIONS:

For the meatballs: Soak the glass noodles in a bowl of room temperature water for 15 to 20 minutes to soften. Drain and then cut into 1/2-inch pieces.

Grind the peppercorns and coriander seed with a mortar and pestle until coarsely ground.

Add the ground pork, glass noodles, ground peppercorn mixture, mushroom sauce, oyster sauce, garlic and 1/2 teaspoon salt to a large bowl and mix to combine. Form into 1-inch meatballs and place onto a plate. Set aside (see Cook’s Note).

For the fuk soup: Meanwhile, add the pork necks, chicken bouillon powder and winter melons to a large pot. Cover completely with water (6 to 7 cups) and bring to a boil over high heat. Reduce to a simmer and add 1 teaspoon salt. Add the mushrooms, chinese celery and meatballs and simmer until the meatballs are cooked through and the soup is green and fragrant, 8 to 10 minutes. Stir the mushroom sauce, oyster sauce, soy sauce and palm sugar into the soup.

For serving: Divide the rice and soup among bowls and top with the daikon radish.

Special equipment: a mortar and pestle

Cook's Notes: The meatballs can be made up to a day in advance and then stored, covered, in the refrigerator until ready to use.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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