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Glass Noodle Soup in a bowl with flowers garnishes.

Glass Noodle Soup (Gaeng Jeud Woon Sen)

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5 from 1 review

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Low Fat


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. 


  • 2-2.5 ounces dried glass noodles. 
  • 5 large cloves of garlic
  • 1/4 cup cilantro stems cut into 1-inch pieces. Or 4 cilantro roots
  • 1/2 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
  • 1/4 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


  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. 
  2. Make the paste for the soup base. Make the broth paste by pounding garlic, cilantro, and 1/2 teaspoon white pepper into a rough paste. Set aside until ready.
  3. Make the pork meatballs. Combine ground pork, tapioca starch, 1/2 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. 
  4. 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.  


  • 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! (; 

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  • Prep Time: 20
  • Cook Time: 10
  • Category: Soups
  • Method: stovetop
  • Cuisine: Thai