Gaeng Jeud Woon Sen
A delicate Thai clear soup with glass noodles, soft tofu, and leafy greens in a fragrant garlic and pork broth. Light yet deeply flavorful, this comfort soup comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 12g
Ingredients
- 6 cups low-sodium vegetable broth
- 3 oz dried glass noodles (woon sen)
- 14 oz extra-firm tofu, pressed
- 5 cloves garlic cloves
- ¼ cup fresh cilantro stems (save leaves for garnish)
- ¼ tsp white pepper, freshly ground
- 1 tbsp fish sauce
- ½ tsp palm sugar or light brown sugar
- 1 tbsp vegetable oil
- 4 oz fresh baby bok choy or spinach
- 1 tbsp fresh lime juice
Instructions
- 1
Place a colander lined with cheesecloth or a clean kitchen towel over a bowl and pour the 14 oz of extra-firm tofu onto it. Fold the cloth over the top and press with a light weight (like a small plate with a can) for 10 minutes to remove excess moisture — this prevents the tofu from turning grainy in the hot broth.
- 2
Cover the 3 oz of dried glass noodles with hot water in a small bowl and let them soak for 5 minutes until they turn soft and pliable. Drain well in a fine-mesh strainer, shaking off excess water, and set aside.
- 3
Peel and finely mince 5 garlic cloves. Roughly chop about 0.25 cup of fresh cilantro stems (reserve the leaves separately for garnish).
- 4
Once pressed, cut the tofu into 0.5-inch cubes. Trim the baby bok choy or spinach and leave small leaves whole; roughly chop larger leaves.
- 5
Pour 1 tablespoon of vegetable oil into a medium pot and set it over medium heat for 30 seconds. Add the minced garlic and chopped cilantro stems, stirring constantly. Sauté for about 1–2 minutes until fragrant and the garlic just begins to turn pale gold — be careful not to burn it, or it will turn bitter.
- 6
Pour in 6 cups of vegetable broth and bring to a gentle simmer over medium-high heat, about 3–4 minutes. You should see steam rising steadily from the surface and small, lazy bubbles breaking occasionally on top.
- 7
Gently add the 3 oz of drained glass noodles and the cubed tofu to the simmering broth. Stir gently with a wooden spoon to distribute them evenly. Maintain a gentle simmer for 2–3 minutes to warm the tofu through — avoid aggressive boiling, which will shred the noodles and break the tofu.
- 8
Add 1 tablespoon of fish sauce, 0.5 teaspoon of palm sugar or light brown sugar, and 0.25 teaspoon of white pepper. Stir to dissolve the sugar completely and distribute the seasonings. Taste the broth — it should taste savory with a faint sweetness and a subtle heat from the pepper. Adjust fish sauce or sugar as needed for balance.
- 9
Add the trimmed baby bok choy or spinach and stir gently for about 30 seconds until the leaves are just wilted and still bright green. The residual heat will continue cooking them even after you turn off the stove.
- 10
Remove from heat and add 1 tablespoon of fresh lime juice. Stir once to combine. Taste again and adjust seasonings — the soup should taste bright, balanced, and light.
- 11
Ladle the soup into bowls, making sure each bowl gets noodles, tofu, and greens. Garnish each bowl with a small handful of reserved fresh cilantro leaves. Serve immediately while still steaming hot. For an optional heat boost, pass small plates of fresh Thai chilies and lime wedges on the side.
Tools you’ll need
- medium pot
- colander
- fine-mesh strainer
- small bowl
- cheesecloth or clean kitchen towel
- wooden spoon
- soup ladle
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