Gang Jued Living- Thai Glass Noodle Soup

Gang Jued Woonsen is a Thai glass or bean noodle soup with mini meatballs and cubes with toasts

There are various variations of Gang Jued Woonsen, but that's how my mother made it grow up. This soup is typically served with a spicy dish as it has a very mild taste. Works as a palate cleanser to cool the spice. Some variations add mushrooms, vegetables or cabbage, but I made a simple version. This soup can be eaten as a meal on its own, as the chicken and tofu have some good protein, or with a spicy dish. Whatever you enjoy, it's a light soup that comes together quickly.

Bamboo bowl filled with Thai noodle soup and meatballs.

How to do Gang Jued Woonsen:

  • Make sure to soak the noodle in warm water before adding them to the soup. Glass or bean noodles are found in your Asian grocery store, and even some local grocers carry them in the Asian section. Also cut the noodles so they are not too long.
  • Then prepare the ground chicken, you can also use ground pork if you prefer. Finely chop coriander stalks and garlic, then add white pepper and soy sauce to the ground chicken. Mix it all together and chill in the fridge while stuffing the soup.
  • Burn water to a boil, and chop green onions and coriander leaves for garnish. Cut tofu into cubes and set aside. As the water boils, take a pinch of the ground chicken mixture and place it in the boiling water. Be careful not to splash the water and burn yourself. Once all the meatballs are added, continue to cook for a few minutes until the chicken reaches the top. Then add two tofu and drained noodles. Cook on low cooking for approx. 2 minutes, then remove from heat. Serve in bowls and garnish with green onions, coriander and a bit of white pepper.

Bamboo bowl filled with Gang jued woonsen soup with white soup spoon on the side.

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Gang Jued WoonSen- Thai glass noodle soup

Gang Jued Woonsen is a Thai glass or bean noodle soup with mini meatballs and cubes with toasts.

ingredients

  • 1 lb chicken or lean pork
  • 2 tablespoons Finely chopped Cilantro stalks
  • 3 spices minced garlic
  • 2 tablespoons of Golden Mountain soy sauce or coconutaminos
  • 1/4 tsp ground white pepper
  • 6 cups of water
  • 1/2 pack of soft Tofu cube
  • 4 oz glass or bean noodles soaked in water until soft
  • Additional soy sauce, salt or coconut bran whose broth needs flavor
  • Green onions Cilantro leaves, a touch of white pepper for garnish

Instructions

  1. Soft noodles in warm water until soft. Cut with scissors to make them shorter.

  2. Finely chop coriander stalks and garlic, then add white pepper and soy sauce to the ground chicken. Mix it all together and chill in the fridge while stuffing the soup.

  3. Burn water to a boil, and chop green onions and coriander leaves for garnish. Cut tofu into cubes and set aside.

  4. As the water boils, take a pinch of the ground chicken mixture and place it in the boiling water. Be careful not to splash the water and burn yourself. Once all the chicken is added, continue to cook for a few minutes until the chicken reaches the top.

  5. Add the two-cup tofu and drained noodles. Cook on low cooking for approx. 2 minutes, then remove from heat. If the broth needs more salt, add a few dashes of soy sauce to taste. Serve in bowls and garnish with green onions, coriander and a bit of white pepper.

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