Gaeng Jued Tofu Soup (Thai Clear Tofu Soup)
Gaeng jued - literally 'bland soup' in Thai - is not tasteless despite its name; it is the one Thai dish that deliberately seeks gentleness in a cuisine famous for intensity. A clear broth simmered from pork bones or chicken holds soft tofu, small pork meatballs, glass noodles or squash. The meatballs are seasoned with garlic, white pepper, and coriander root - the aromatic trinity of Thai cooking - which infuse the clear broth with a subtle depth that belies the soup's transparent appearance. Fresh cilantro leaves and fried garlic are scattered on top for aroma and crunch, but the overall tone stays soothing and stomach-settling. On a Thai family table, gaeng jued sits alongside fiery dishes like som tam and tom yum, serving as a palate cleanser between bites of heat. It is the soup Thai parents make for children and for anyone feeling unwell - comfort food in its most literal sense.
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Instructions
- 1
Season ground pork with pepper and form small meatballs.
- 2
Soak glass noodles in lukewarm water for 10 minutes.
- 3
Bring stock to a boil and cook pork balls until done.
- 4
Add cabbage and simmer for 4 minutes.
- 5
Add tofu and noodles, then simmer 3 more minutes.
- 6
Season with fish sauce and serve.
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Nutrition (per serving)
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