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Gaeng Jued (แกงจืด) – Thai Glass Noodle Soup with Tofu
Gaeng Jued means something like bland soup in Thai. It refers to a clear, mild broth without chili that you get with almost every family meal in Thailand. The version with glass noodles is called Gaeng Jued Woon Sen. Cilantro root, garlic, and white pepper season the chicken broth, along with silken tofu, small pork meatballs, and napa cabbage. You eat it with jasmine rice next to a spicy curry or a salad.
Gaeng Jued (แกงจืด) – Thai Glass Noodle Soup with Tofu
Laura Chen
4
20 minutes
20 minutes
280
Thai
Soup
Gaeng Jued is Thailand's mild everyday soup: clear chicken broth with glass noodles, silken tofu, pork meatballs, and napa cabbage. Cilantro root, garlic, and white pepper give it its flavor, and chili and lemongrass are left out on purpose. That makes it a calm counterpart on the table next to spicy curries and tom yum.
Ingredients
For the meatballs:
- 200 g ground pork
- 1 garlic clove, finely chopped
- 1 tsp soy sauce
- 1/4 tsp ground white pepper
For the soup:
- 80 g glass noodles (woon sen, noodles made from mung bean starch)
- 1.2 l chicken broth
- 2 cilantro roots, lightly crushed
- 2 garlic cloves, lightly crushed
- 1/2 tsp white peppercorns, lightly crushed
- 1 carrot (about 80 g), in thin slices
- 150 g napa cabbage, stems and leaves roughly cut and kept separate
- 300 g silken tofu, in 2 cm cubes
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 scallions, in rings
- 10 g cilantro leaves, roughly torn
Instructions
- Soak the glass noodles in cold water for 10 minutes, drain them, and cut them with scissors into pieces about 10 cm long.
- Knead the ground pork with the garlic, soy sauce, and pepper for 1 minute. With wet hands, shape walnut-sized meatballs.
- Bring the broth to a boil with the cilantro roots, garlic, and peppercorns and simmer gently for 5 minutes.
- Add the meatballs and simmer for 5 minutes, until they rise to the surface and are no longer pink inside. Skim off the foam.
- Add the carrot and napa cabbage stems and cook for 3 minutes, then cook the cabbage leaves for 1 more minute.
- Add the glass noodles and tofu and let them steep for 2 minutes, until the noodles turn translucent. Do not stir the tofu anymore, or it falls apart.
- Season with fish sauce and sugar. The soup should taste mild, slightly salty, and peppery.
- Ladle into bowls, sprinkle with scallions and cilantro, and serve with jasmine rice.
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