Gaeng Jued Tofu Soup (Thai Clear Tofu Soup)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Combine 200g ground pork with 1/2 tsp white pepper, mix thoroughly, and shape into bite-sized meatballs about 2cm in diameter.
- 2Step
Soak 60g glass noodles in lukewarm water around 40C for 10 minutes until translucent and pliable, then drain.
- 3Control
Pour 1000ml chicken stock into a pot and bring to a boil over high heat, then add meatballs and cook 3 to 4 minutes until they float to the surface.
- 4Control
Add 150g napa cabbage cut into bite-sized pieces and simmer over medium heat for 4 minutes until the stems turn translucent.
- 5Control
Add 300g soft tofu cut into 2cm cubes along with the drained glass noodles, then simmer 3 more minutes until the tofu is heated through.
- 6Season
Season with 1 1/2 tbsp fish sauce, tasting as you go and adjusting to achieve a clean, mildly savory broth before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cook white-pepper pork meatballs in boiling chicken stock until they float
- Finish cue
- Add 300g soft tofu cut into 2cm cubes along with the drained glass noodles, then simmer 3 more minutes until the tofu is heated through.
- Avoid this
- Cut soft tofu into 2cm cubes, add it with the noodles for the final 3 minutes, and stir gently to avoid breaking it.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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