79min 4 ppl
Gaeng Jued with Prawn
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
175 kcalper person
Protein 20g
Carbs 19g
Fats 2g
About this dish
A gentle Thai clear soup of prawns, glass noodles and cabbage in a light garlic broth.
Allergy Info
Gluten, Soya, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Cabbageshredded150 g
- Garlic clovesminced3 clove
- Spring onionssliced2
- Corianderleaves picked1
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Dried Goods
- Glass noodles80 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable stock800 ml
- Light soy sauce1.5 tbsp
Utensils
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Soak the glass noodles in a bowl of warm water for 8 minutes until softened, then drain and cut into shorter lengths with scissors.
Approx. 8 minutes
2
Shred the cabbage and slice the spring onions.
Approx. 5 minutes
3
Bring the vegetable stock to the boil in a saucepan with the garlic and simmer for 2 minutes.
Approx. 2 minutes
4
Add the prawns and simmer for 4 minutes until pink, opaque and a meat thermometer reads at least 63°C.
Approx. 4 minutes
5
Add the cabbage and glass noodles and simmer for 3 minutes until the cabbage is tender and the noodles are translucent.
Approx. 3 minutes
6
Stir in the light soy sauce and white pepper.
Approx. 2 minutes
7
Scatter over the spring onions and coriander and serve hot.
Approx. 2 minutes
