Gaeng Jued Tofu Soup (Thai Clear Tofu Soup)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The Thai name translates roughly as bland soup, and next to spicy dishes like som tam or tom yum that is exactly its job: a gentle, clear broth that gives the palate a rest.
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It is still seasoned, with fish sauce, and the pork meatballs carry nothing but white pepper so the meat tastes like itself. Silken tofu, napa cabbage, and glass noodles fill out the bowl.
Ingredients
Instructions
- 1
Combine 200g ground pork with 1/2 tsp white pepper, mix thoroughly, and shape into bite-sized meatballs about 2cm in diameter.
- 2
Prepare 60 g glass noodles according to the package.
For thin noodles, check from 10 minutes in water around 40°C, but follow the product's required time and drain when pliable.
- 3
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.
- 4
Add 150g napa cabbage cut into bite-sized pieces and simmer over medium heat for 4 minutes until the stems turn translucent.
- 5
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.
- 6
Season with 1.5 tbsp fish sauce.
Before serving, check that the meatballs reach at least 71°C at the center and the noodles have no hard core.
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