47min 4 ppl
Gaeng Jued Woon Sen Moo Sap (Clear Glass Noodle Soup)
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 16g
Carbs 20g
Fats 14g
About this dish
A gentle Thai clear soup of minced pork balls, glass noodles and cabbage in a light garlic broth.
Allergy Info
Gluten, Soya, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbageshredded150 g
- Garlic clovesminced3 clove
- Spring onionssliced2
- Corianderleaves picked1
Meat & Poultry
- Minced porkrolled into small balls300 g
Tins & Jars
- Chicken stock800 ml
Dried Goods
- Glass noodles80 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce1.5 tbsp
Utensils
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
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
Mix the minced pork with half the garlic and a pinch of the white pepper, then roll into small balls.
Approx. 6 minutes
3
Shred the cabbage and slice the spring onions.
Approx. 5 minutes
4
Bring the chicken stock to the boil in a saucepan with the remaining garlic and simmer for 2 minutes.
Approx. 2 minutes
5
Drop in the pork balls and simmer for 6 minutes until cooked through and a meat thermometer reads at least 71°C.
Approx. 6 minutes
6
Add the cabbage and glass noodles and simmer for 3 minutes until the cabbage is tender and the noodles are translucent.
Approx. 3 minutes
7
Stir in the light soy sauce and remaining white pepper.
Approx. 2 minutes
8
Scatter over the spring onions and coriander and serve hot.
Approx. 2 minutes
