Glass Noodle Soup Recipe
This light Thai soup is prepared with glass noodles, Gaeng Joot Woon Sen. Glass noodles are also known as mung bean noodles, bean thread or cellophane noodles. This type of soup often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.
- 2 Tablespoons vegetable oil (not olive oil)
- 2 garlic cloves, smashed with the side of a knife
- 3 - 3 1/2 cups chicken stock or water
- 2 oz glass noodles soaked for 10 minutes in cold water to soften, drained, and snipped in half
- 4 oz ground pork, formed into 12-14 loosely packed small pieces (not exactly balls)
- 1 Tblsp fish sauce, Golden Boy brand preferred
- 1 Tblsp light soy sauce
- 1/4 tsp sugar
- 4-5 pieces of small dried mushroom (about 5 grams), soaked for 10 minutes in cold water to soften, drained and coarsely chopped (optional)
- 1 pkg (12.3oz) firm tofu, cut into small cubes
- 1/2 tsp ground white pepper
- 3 spring onion and/or fresh cilantro leaves for garnish
- In a medium saucepan, heat the oil over medium heat until a light haze appears.
- Add the garlic and fry for 30 seconds.
- Add the soup stock or water and bring to a boil over high heat.
- Add the balls of minced pork and cook for a one minute.
- Add the noodles and mushrooms and stir thoroughly. Add more water if needed to cover.
- Add the tofu, fish sauce, soy sauce, sugar, and white pepper. By this time the meat should be cooked through.
- Remove from heat and pour into a Thai Soup Bowl for serving. Garnish with the spring onion and cilantro. Season to taste with fish sauce.
Recipe Copyright © 2010 Temple of Thai; Image © 03-08-11 @ nicolebranan/iStock.com
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