Kaeng Jued (แกงจืด (kaeng chuet))
Overview
Kaeng jued, meaning bland soup, is a mild Thai clear soup that balances the spicy dishes of a Thai meal. A light broth flavoured with coriander root, garlic and white pepper is filled with small pork meatballs, soft egg tofu, glass noodles and vegetables such as napa cabbage, carrot or winter melon. It is seasoned simply with fish sauce or soy sauce and topped with fried garlic and coriander. It is often given to children and to people who are unwell.
History
Kaeng jued shows the influence of Chinese clear soups on Thai home cooking. It is one of the most common soups in Thai households and is served alongside curries, stir-fries and chilli dips so diners can cool their palate. There are many versions, including stuffed cucumber and seaweed kaeng jued. It is also often served to people who are ill because it is light and easy to digest.
Main ingredients
Minced pork, soft tofu, glass noodles, napa cabbage, coriander root, garlic. The soup is built on pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Noodle soups · Cabbage soups · More soups from Thailand
Recipe outline serves 4 · ~35 min
Ingredients
- 200 g minced pork
- 1 tube soft egg tofu, sliced
- 50 g glass noodles, soaked
- 200 g napa cabbage
- 3 coriander roots, 3 garlic cloves, white pepper
- 1.2 l pork stock, fish sauce, fried garlic
Allergens: Contains: Eggs, Fish, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Pound the coriander root, garlic and pepper, mix half into the pork and shape small balls.
- Bring the stock to the boil with the rest of the paste.
- Add the meatballs and cabbage and cook for 8 minutes.
- Add tofu and noodles, season with fish sauce and serve with fried garlic.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
