Clear Soup with Glass Noodles

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Clear Soup with Glass Noodles (Gaeng Jued Woon Sen)

Gaeng Jued (literally "plain soup") is clear and mid, serving as a comtrast to accompanying dishes that are either oil or spicy.

Ingregients (serves 4)
5 oz (150 g) ground pork or chicken

1/2 teaspoon soy sauce

1/4 teaspoon ground white peper

4 cups (1 liter) Thai Chicken Stock

3 white pepercorns, curshed

5 cloves garlic, crushed

2 oz (50 g) dried glass noodles (bean thread or cellopane noodles),soaked in warm water to soften

1 teaspoon fish sauce

6 died Chinese mushrooms, soaked in hot water to soften, stems discarded, tops sliced

1/4 teaspoon sugar

1 onion, cut into 1/2 in (1 cm) pieces

2 tablespoons chopped coriander leaves (cilantro)


1 Mix the meat, soy sauce and ground white pepper together well, and form into small, roughly shaped meatballs.

2 Heat the chicken stock in a pot, add the crushed peppercorns and garlic, and bring to a boil. Place the meat balls in the boiling stock and then add the noodles, fish sauce, mushrooms and sugar. Simmer until the meatballs are cooked. Add the spring onions and coriander leaves and remove from the heat immediately. Serve accompanied by rice

Glass noodles are soaked in warm water for 5 minutes to soften and swell.