How To Make Gaeng Jued (Thai Glass Noodle Soup)
Recipe Overview
Overview
Gaeng Jued, often referred to as a ‘bland curry,’ is anything but dull. This Thai soup is a staple in many households, especially for families with kids, as it offers a comforting, non-spicy option that everyone can enjoy. The beauty of Gaeng Jued lies in its versatility; you can easily modify it with different proteins and vegetables based on what you have on hand.
In this recipe, the use of glass noodles adds a delightful chewy texture that complements the rich broth made from simmered pork or chicken. The addition of napa cabbage, egg tofu, and other vegetables not only enhances the flavor but also makes the dish visually appealing. As the soup simmers, the aromas of the aromatics fill the kitchen, creating a warm and inviting atmosphere.
One of the standout features of Gaeng Jued is its ability to be a family-style dish, perfect for sharing. Whether you serve it over rice or enjoy it on its own, this soup is sure to become a beloved recipe in your home. The rich, umami flavors combined with the comforting broth make it a dish that you’ll want to return to time and time again.
Recipe Details
Steps & Tips
Tip: Avoid using boxed broths as they are usually made for Western cuisine and lack the right flavor.
Tip: Cut pork ribs into smaller pieces to speed up cooking.
Add pork ribs or chicken wings to a pot and cover with water.
Season with soy sauce, fish sauce, sugar, and white pepper.
Let simmer for 5 to 10 minutes until scum forms on top, then skim it off.
Add cilantro stems and daon to the pot.
Tip: Add aromatics like cilantro stems and daon to sweeten the broth.
Loosely cover the pot and let simmer until meat is fork tender.
Cut napa cabbage, carrots, cucumber, and any other desired vegetables.
Tip: Try egg tofu if kids don't like regular tofu, as it has more flavor.
Tip: Use glass noodles for their ability to hold texture in liquid without turning mushy.
Soak glass noodles in room temperature water for 7 to 10 minutes.
Cut soaked glass noodles in half to shorten them.
Mix ground pork or chicken with soy sauce, fish sauce, sugar, and white pepper.
Cut the bottom off napa cabbage and chop into chunks.
Cut egg tofu into half-inch pieces.
Remove cilantro stems and any unwanted aromatics from the pot.
Bring the broth to a boil.
Add pork meatballs to the boiling broth.
Add napa cabbage and push it down into the broth.
Add glass noodles to the pot and push them down.
Cook glass noodles for 3 minutes.
Tip: Add ingredients in order of cooking time, from slowest to fastest.
Tip: Always taste the broth before serving to adjust seasoning.
Add chopped green onions to the soup.
Top with fried garlic before serving.
Tip: Fried garlic is optional but adds a lot of flavor; make it in bulk for convenience.
Pour soup into bowls or over rice for serving.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Gaeng Jued is a non-spicy Thai soup that is often enjoyed by families with children.
- •The dish can be customized with various proteins such as pork, chicken, or tofu.
- •Glass noodles are preferred in Gaeng Jued because they maintain their texture in liquid.
- •The soup is typically served with rice and can be topped with fried garlic for added flavor.
