Introducing Thai Glass Noodle Soup, (Gaeng Jeud Woon Sen). This Thai dish features clear soup with soft glass noodles. It's a tasty blend of flavors, with ground pork, soft tofu, and savory sauces and seasonings. It's an easy recipe to make and packed with deliciousness. This recipe is a must-try Thai classic soup.
Try Thai Kabocha squash soup, Khao Tom Moo Thai rice soup, Tom Kha Gai, and Thai Tom Yum soup for more Thai soup recipes.
For more recipes with glass noodles, try this Thai glass noodle stir fry, Glass noodles salad with shrimp.
Jump to:
- Here's why you'll love Gaeng Jeud Woon Sen
- What is Thai Glass Noodle Soup (Gaeng Jeud Woon Sen)
- What is glass noodles?
- Ingredients
- Knorr Pork Bullion
- How to Make Thai Glass Noodle Soup
- Helpful Kitchen Notes and Tips
- Helpful Kitchen Tools for This Recipe
- What to Serve With Thai Glass Noodle Soup
- Variations
- Substitutes
- Storing Leftovers
- Top Tip
- Frequently Asked Questions
- More Thai Recipes You'll Love
- Glass Noodle Soup (Gaeng Jeud Woon Sen)
- Related Recipes
- Pairing
Here's why you'll love Gaeng Jeud Woon Sen
- A Burst of Thai Flavors: Gaeng Jeud Woon Sen is a fragrant blend of sweet, savory, and tangy flavors with just the right heat. It's a journey for your taste buds.
- Quick and Easy: With simple steps and readily available ingredients, even first-time Thai cooks can whip up this delicious soup.
- It's a light meal but full of addictive flavors!
- Versatile: You can customize this soup with any of your favorite proteins and veggies, making it a great way to use whatever's in your kitchen.
- Nutritious: Packed with fresh herbs, vegetables, and lean protein, it's a healthy choice that doesn't skimp on taste.
What is Thai Glass Noodle Soup (Gaeng Jeud Woon Sen)
Thai Glass Noodle Soup, or Gaeng Jeud Woon Sen, is a classic Thai soup with delicate cellophane noodles, also known as glass noodles. This dish is renowned for its light, clear broth infused with a med flavors.
Traditionally, it includes ingredients like chicken or pork, mung bean noodles, and various fresh vegetables.
What is glass noodles?
Glass noodles are a type of noodle commonly used in Thai cooking. They are made from mung bean, pea, or sweet potato starch. They can sometimes be called sweet potato starch noodles.
Glass noodles have a chewy texture and are transparent, hence the name. They are popular in classic Thai dishes like authentic Pad Woon Sen and Glass noodle salad with shrimp.
Learn more about the different types of noodles used in Thai cooking here.
Ingredients
- Garlic. Garlic will be used as one of the main ingredients to make Sam Gler, a Thai classic paste used for many recipes in Thailand. (Soup bases, marinades, stir-fries, etc.)
- Ground white pepper or use 2 teaspoons whole white peppercorns. Black pepper can be used as a substitute, but it won't give the authentic Thai flavors in the soup.
- Cilantro stems or 4 cilantro roots.
- Ground pork. Ground chicken or turkey will work great, but pork is the traditional protein used as it tends to give off more flavors in this classic soup.
- Tapioca starch. To help bind the ground meatballs so they don't fall apart in the soup. Use corn or rice flour as substitutes. Learn more about tapioca here.
- Green onion (Spring onion) for flavoring the soup and adding some to the ground meat for extra flavor.
- Dried glass noodles. Also called bean thread noodles, clear noodles, or mung bean noodles. Find them at the Asian grocery stores.
- Soft tofu. Use the softest tofu you can find. Traditional Thai Gaeng Jeud Woonsen uses round, soft tofu.
- Water. You can use unsalted stock or broth, but reduce the fish and soy sauce in the seasoning part.
- Pork bullion. Use this Thai brand. These can be found at most Asian markets or order online here.
- Salt. A tiny bit goes a long way since the paste and the bouillon cube have many flavors.
- Fish sauce. Any brand is fine. In a pinch, oyster sauce is okay as a substitute for an even more umami flavor. Read more about different types of sauces in Thai cooking here.
- Light Soy sauce. Use any brand you have. It's not the same as the dark soy sauce. Your soup will turn a slightly murky color if you use dark soy sauce.
- Garnishes options for Gaeng Jeud Woonsen. Cilantro leaves sliced green onions, and ground white pepper.
Knorr Pork Bullion
In Thai soups, Knorr brand soup bouillon is often used to season the soup. It's typically combined with a classic Thai seasoning paste, Samgler. The paste is made of cilantro stems, garlic, and white pepper and is poured into a paste. Find this pork bullion at most Asian markets.
How to Make Thai Glass Noodle Soup
Step 1: Prep the glass Noodles. Start by soaking the cellophane noodles in warm water until they become soft and pliable. This typically takes about 3-4 minutes. Once ready, drain and use kitchen shears to cut through the soft tangle of chewy glass noodles into small pieces around 5-6 inch pieces.
Step 2. Make the paste for the soup base. Make the broth paste by pounding garlic, cilantro, and white pepper into a rough paste.
Step 3: Make the pork meatballs. Combine ground pork, tapioca starch, white pepper, and 1 tablespoon of chopped green onions and cilantro and mix well. Form small meatballs half the size of a golf ball. Set aside for later.
Step 4: Build the Broth. Make the broth with the Thai classic paste mixture, salt, bouillon, and water. Bring to a boil.
Step 5. Add the pork meatballs, green onion, fish sauce, and soy sauce to the broth and cook for 3-4 minutes.
Step 6: Add the soft tofu and the soaked cellophane noodles. Cook for 2-3 more minutes until the noodles are soft. Taste and adjust with more fish sauce and soy sauce as needed. Remove from heat and serve with jasmine rice on the side or as a stand-alone dish. Serve immediately. Enjoy!
Garnishing Options for Glass Noodle Soup
Feel free to get creative with your garnishes. Fresh cilantro, Thai basil, or even a drizzle of sesame oil can take your Thai Glass Noodle Soup to the next level.
Helpful Kitchen Notes and Tips
- Glass noodles are study noodles that can be soaked in warm water but not overly hot. Soaking them at room temperature water works, too, but the noodles will take a bit longer to get soft.
- Use ground chicken, turkey, or tofu instead of ground pork for a healthier option.
- The soup is typically NOT SPICY, but you can add a little kick of heat by adding more ground white pepper. Or you can gangster it up by adding a few slices of fresh chilies or red pepper flakes. Make it your own! (;
- Optional ingredients to add to your Gaeng Woon Sen: Mushrooms, bok choy, napa cabbage, regular cabbage, bean sprouts, and thinly sliced carrots.
Helpful Kitchen Tools for This Recipe
Investing in a good quality medium saucepan and a large stock pot will make cooking this Thai soup a breeze. A sharp chef's knife for slicing vegetables and a reliable mixing bowl for preparing garnishes will also be useful.
What to Serve With Thai Glass Noodle Soup
This soup is a meal, but if you'd like to make it part of a larger Thai food feast, consider serving it with spring rolls or a Thai Glass Noodle Salad.
Gaeng Jeud Woon Sen is often enjoyed with cooked jasmine rice for a heartier meal.
Variations
Get creative with your Thai Glass Noodle Soup by experimenting with different proteins and veggies. Shredded chicken breast from a rotisserie chicken, turkey shrimp, or firm tofu can be delicious alternatives.
Substitutes
If glass noodles are unavailable, the thin angel hair rice vermicelli noodles are next. (Sen Mee). Learn more about different types of Thai rice noodles here.
Make it vegetarian using vegetable bouillon, omi the ground pork, and add extra tofu and veggies instead.
Storing Leftovers
Thai Glass Noodle Soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of water if needed to maintain the soup's consistency.
Top Tip
Try adding coriander roots to your soup base for an authentic touch, if you can find them! They infuse a delightful, authentic flavor that's truly Thai.
Frequently Asked Questions
Yes, soaking the noodles helps them soften and absorb the flavors of the soup. Soak them according to package instructions if unsure.
Yes, you can. Chicken broth will add a heavier flavor to the soup. Use unsalted broth, then adjust your soup's fish and soy sauce.
Absolutely! Just skip the meat and use vegetable broth for a vegetarian-friendly Thai Glass Noodle Soup.
Soy sauce or tamari can be used as a substitute for fish sauce.
It's best to enjoy this soup fresh, as freezing can change the texture of the noodles and vegetables.
You can find these ingredients at your local Asian market or in the international section of your grocery store.
More Thai Recipes You'll Love
- Yum Woon Sen: Thai glass glass noodle dish
- Thai Pad Woon Sen recipe. A tasty Thai stir-fried glass noodles recipe.
- Shrimp Pad Thai Noodles, a classic Thai noodle dish.
- Beef massaman curry with sweet potatoes
- Homemade Red curry paste
- Pad Mee, Thai rice vermicelli noodles
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Glass Noodle Soup (Gaeng Jeud Woon Sen)
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Low Fat
Description
Introducing Thai Glass Noodle Soup (Gaeng Jeud Woon Sen). This Thai dish features clear soup with soft glass noodles. It's a tasty blend of flavors with ground pork, soft tofu, and savory sauces and seasonings. It's an easy recipe to make and packed with deliciousness. It's a must-try Thai classic soup.
Ingredients
- 2-2.5 ounces dried glass noodles.
- 5 large cloves of garlic
- ¼ cup cilantro stems cut into 1-inch pieces. Or 4 cilantro roots
- ½ pound ground pork
- 1 tablespoon tapioca starch.
- 1 teaspoon ground white pepper, divided. Half for the paste and half for the meatballs. Adjust as needed for your spice level.
- 1 cube pork bullion
- 1 teaspoon salt
- 8 cups water
- ¼ cup green onion, cut into 1 inc pieces
- 1 tablespoon fish sauce, more to taste
- 1 tablespoon soy sauce, more to taste
- 1 tube of round soft tofu or 11 oz very soft tofu sliced into bite-size pieces
Instructions
- Prep the glass Noodles. Start by soaking the cellophane noodles in warm water until they become soft and pliable. This typically takes about 3-4 minutes. Once ready, drain and use kitchen shears to cut through the soft tangle of chewy glass noodles into small pieces, around 5-6 inch pieces.
- Make the paste for the soup base. Make the broth paste by pounding garlic, cilantro, and ½ teaspoon white pepper into a rough paste. Set aside until ready.
- Make the pork meatballs. Combine ground pork, tapioca starch, ½ teaspoon of ground white pepper, 1 tablespoon of chopped green onion, and 1 tablespoon of cilantro, and mix well. Form small meatballs half the size of a golf ball. Set aside for later.
-
Build the Broth. Make the broth with the Thai classic paste mixture, salt, bouillon, and water. Bring to a boil.
-
Add the pork meatballs, green onion, fish sauce, and soy sauce to the broth and cook for 3-4 minutes.
- Add the soft tofu and the soaked cellophane noodles. Cook for 2-3 more minutes until the noodles are soft. Taste and adjust with more fish sauce and soy sauce as needed. Remove from heat and serve with jasmine rice on the side or as a stand-alone dish. Serve immediately. Enjoy!
- Garnishing. Feel free to get creative with your garnishes. Fresh cilantro, Thai basil, or even a drizzle of sesame oil can take your Thai Glass Noodle Soup to the next level.
- Optional ingredients to add to your Gaeng Woon Sen: Mushrooms, bok choy, napa cabbage, regular cabbage, bean sprouts, and thinly sliced carrots.
Notes
- Glass noodles are study noodles that can be soaked in warm water but not overly hot. Soaking them at room temperature water works, too, but the noodles will take a bit longer to get soft.
- Use ground chicken, turkey, or tofu instead of ground pork for a different protein option.
- The soup is typically NOT SPICY, but you can add a little kick of heat by adding more ground white pepper. Or you can gangster it up by adding a few slices of fresh chilies or red pepper flakes. Make it your own! (;
* Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 20
- Cook Time: 10
- Category: Soups
- Method: stovetop
- Cuisine: Thai
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Pairing
These are my favorite appetizers to serve with soups to help whet the appetite!
Suwanee
Thank you so much, Romy! I'll fix those measurements now, thank you for the feed back! Enjoy!
Romy Feldman
Delicious! Had to sub a few things because was to lazy to shop!
- beef for pork
- Shallots instead of spring onions
- fried some hard tofu instead of soft
Query- how much white pepper in paste and meatballs?
How much coriander in meatballs?
My son thought it tasted like it was from a Thai restaurant- not bad feedback!
Thank you!