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Gaeng jued woon sen – Clear Soup with Glass Noodles Recipe

Gaeng jued woon sen - Clear Soup with Glass Noodles Recipe

Gaeng jued woon sen – Clear Soup with Glass Noodles Recipe

Gaeng jued (literally “plain soup”) is clear and mild, serving as a contrast to accompanying dishes that are either oily or spicy.

Ingredients :

  • 5 oz (150 g) ground pork or chicken
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon ground white pepper
  • 4 cups (1 liter) Thai Chicken Stock (page 22)
  • 3 white peppercorns, crushed
  • 5 cloves garlic, crushed
  • 2 oz (50 g) dried glass noodles (bean thread or cellophane noodles), soaked in warm water to soften
  • 1 teaspoon fish sauce
  • 6 dried Chinese mushrooms, soaked in hot water to soften, stems discarded, tops sliced
  • 1/4 teaspoon sugar
  • 1 spring onion, cut into 1/2 in (1 cm) pieces
  • 2 tablespoons chopped coriander leaves (cilantro)

Method :

  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.

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

Serves 4 Preparation time : 10 mins
Cooking time : 8 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Tom Yam Goong – Spicy Prawn Soup with Lemongrass Recipe”