Name: Gaeng Jued — Thai Clear Tofu and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 kişilik
Ingredients: 1200 ml chicken broth; 300 gram silken tofu; 40 gram glass noodles; 150 gram daikon; 100 gram carrot; 150 gram napa cabbage; 15 gram dried shiitake mushrooms; 30 gram green onions; 12 gram garlic; 8 gram cilantro root; 20 ml fish sauce; 10 ml light soy sauce; 3 gram white pepper; 12 ml sunflower oil; 8 gram fresh cilantro

1

Rehydrate the mushrooms and chop the vegetables

12 min

Soften the dried shiitake mushrooms in lukewarm water, remove the stems and slice the caps. Strain and reserve the soaking liquid; it carries the aroma. Cut the daikon and carrot into half-moons, and the napa cabbage into 3 cm pieces. Soak the glass noodles in lukewarm water.

2

Release the garlic and cilantro root aroma

4 min

Pound the garlic and thoroughly washed cilantro root together in a mortar. Heat the oil in a pot, then stir-fry the mixture for 30–40 seconds, until fragrant. Do not brown the garlic; browned garlic will cloud the soup, and the goal here is a clear broth.

3

Add the broth and skim the foam

8 min

Pour in the chicken broth and strained mushroom soaking liquid. As soon as the broth reaches a boil, reduce the heat. Skim off any foam that rises to the surface. If making the chicken broth from scratch, make sure the thickest part of the chicken reaches 74°C / 165°F, then reserve the meat for another dish rather than adding it to this soup.

4

Cook the firm vegetables

10 min

Add the daikon, carrot and sliced shiitake mushrooms, and keep the broth at a gentle simmer. A fork should meet slight resistance in the daikon; it should not fall apart. Add the fish sauce, soy sauce and white pepper, then taste.

5

Add the noodles and cabbage

4 min

Add the drained glass noodles and napa cabbage to the pot and cook for 3 minutes. The cabbage should wilt and turn translucent while retaining some bite. Do not add the noodles sooner; they will absorb the broth, swell and thicken the soup.

6

Add the tofu and finish

4 min

Cut the silken tofu into 3 cm cubes and gently lower them into the soup with a ladle. Do not stir; gently swirl the pot instead. Let the tofu warm through for 2 minutes, then remove the pot from the heat. Sprinkle with sliced green onions and cilantro, then ladle into bowls.

Hwachae | Korean Chilled Fruit Dessert

Gaeng Jued — Thai Clear Tofu and Vegetable Soup

How to make it?

Rehydrate the mushrooms and chop the vegetables

Release the garlic and cilantro root aroma

Add the broth and skim the foam

Cook the firm vegetables

Add the noodles and cabbage

Add the tofu and finish

Reminder

Nutritional Values · 1 serving

Comments (3)

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