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Glass Noodle Soup (Gaeng Joot Woon Sen)

This light soup prepared with glass noodles (also known as mung bean noodles) often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.

Ingredients

• 2 tbs vegetable oil (not olive oil)
• 2 garlic cloves, smashed with the side of a knife
• 2 cups chicken stock or water
• 2 oz. glass noodles soaked for 10 minutes in cold water to soften and drained
• 4 oz. ground pork, formed into 10-12 balls
• 1 Tblsp. fish sauce, Golden Boy brand preferred
• 1 Tblsp. light soy sauce (Dragonfly brand)
• 1/4 tsp. sugar
• 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped (optional)
• 1/2 tsp. ground white pepper
• 1 spring onion/scallion, green part only, slivered lengthways

Preparation

1. In a medium saucepan, heat the oil until a light haze appears.
2. Add the garlic and fry for 30 seconds.
3. Add the soup stock or water and bring to a boil over high heat.
4. Add the balls of minced pork and cook for a one minute.
5. Add the noodles and stir thoroughly.
6. Add the fish sauce, soy sauce, sugar, mushrooms, and white pepper. By this time the meat should be cooked through. Remove from heat and pour into bowl.
7. Garnish with the spring onion. Season to taste with fish sauce.

Serves 3-4.

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