Gaeng Jued Wunsen (Clear Soup with Pork Dumplings)

    30 mins

    This is a clear, "bland" soup, that is a common counterpart to spicy stir-fries at the family supper table. It's certainly not bland, just not spicy, really.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 150g ground pork
    • 1 little bundle bean thread noodles, soaked
    • 2 cloves garlic, finely minced
    • 1/4 teaspoon white pepper, ground
    • 1 good splash maggi seasoning sauce
    • 1 litre light chicken stock
    • 2 handfuls spinach leaves (optional)
    • 2 stems spring onion, thinly sliced
    • 3-4 sprigs coriander leaves, chopped
    • fish sauce to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a largish pot heat the stock over medium high heat. Slowly bring to a boil.
    2. Meanwhile put the ground pork, garlic, white pepper and maggi in a mixing bowl. Use scissors to snip 3cm sections of the bean thread noodles into the same bowl. Mix everything well.
    3. With your hands or with a little spoon form small dumplings and drop them into the boiling stock. Continue until all the pork mixture has been used.
    4. Turn the heat down to a simmer. Let the dumplings cook through leisurely, about 5 minutes.
    5. Add the spinach, if using. Let wilt.
    6. Turn the heat off. Season the soup with fish sauce, if the stock isn't salty enough. Serve garnished with the spring onions and coriander leaves.

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