Crystal Clear Gaeng Jued with Tofu and Pork
A gentle, soul-warming clear soup that lets pure ingredients shine in a pristine pork and garlic broth. Silky tofu cubes, tender pork meatballs, and delicate glass noodles float in a light yet deeply flavorful base that Thai families serve alongside bolder dishes to cleanse and refresh the palate between bites.
Ingredients
- 1/2 lb ground pork
- 1 tablespoon soy sauce (for meatballs)
- 1/2 teaspoon white pepper (for meatballs)
- 4 cups pork or chicken stock
+ 12 more ingredients
Instructions
Season the ground pork with 1 tablespoon soy sauce and 1/2 teaspoon white pepper. Mix well and form into small meatballs, about 1 inch in diameter. Wet your hands to prevent sticking.
Bring the stock and water to a boil in a large pot. Add the smashed garlic cloves and reduce heat to a gentle simmer.
Carefully drop the pork meatballs into the simmering broth one at a time. Cook for 5 minutes without stirring until they float to the surface and are cooked through.
Add the tofu cubes gently, taking care not to break them. Simmer for 3 minutes.
Add the soaked glass noodles and napa cabbage. Cook for 2-3 minutes until the noodles are translucent and the cabbage is just tender.
Season the soup with soy sauce, fish sauce, and sugar. Taste and adjust -- the broth should be delicate and savory, not aggressively salty.
Add the green onions and stir gently once.
Ladle into bowls, garnish with fresh cilantro and a sprinkle of fried garlic, and finish with a light dusting of white pepper.
Nutrition Estimate
Per serving • Estimated by Blinner AI