Yoribang
SoupThaiFree to use

Gaeng Jued Woon Sen

แกงจืดวุ้นเส้น

A clear, gentle soup of glass noodles, soft tofu, and pork meatballs. Light and soothing.

Serves 4

Prep 20 min

Cook 15 min

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Ingredients

  • 1/2 lb ground pork
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 teaspoon white pepper
  • 5 cups chicken stock
  • 2 oz dried glass noodles, soaked in warm water 10 minutes
  • 1/2 block soft tofu, cubed
  • 1 cup napa cabbage, chopped
  • 1 tablespoon fish sauce
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped

Steps

  1. Step 1. Mix the pork, garlic, soy sauce, and pepper. Roll into small meatballs.

  2. Step 2. Bring the stock to a gentle simmer. Drop in the meatballs and simmer for 6 to 8 minutes, until cooked through (160°F) with no pink inside.

  3. Step 3. Add the drained noodles, tofu, and cabbage and cook for 3 minutes.

  4. Step 4. Season with the fish sauce. Top with green onions and cilantro.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.