Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

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Kaeng Chuet Wunsen (Noodle Soup) แกงจืดวุ้นเส้น

Recipe from: Colonel Ian F. Khuntilanont-Philpott

Click on picture to enlarge (© Photograph by Clay Irving)
This can be made with a variety of ingredients, but the most interesting are probably pork (as here), beef, chicken, shrimp, meat balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat ball - not actually made from monkey meat!), or one of the various Thai sausages, as well as vegetarian options (try marinating some tofu in dark sweet soy sauce for about 3 hours and then using that instead of the pork).
- Colonel Ian F. Khuntilanont-Philpott

The photograph to the left is a clear, bland, “Chinese style” soup. The broth is very good, almost like an onion soup flavor. The soup contains soft pork meatballs, kratiem jeow (slivers of fried garlic), green onions, and wunsen (cellophane noodles). It is so good!

For the Soup:
2 green onions, thinly sliced, including the green
8 ounce ground pork
1 tablespoon chopped garlic
4 cups soup stock
2 ounce wunsen (cellophane noodles)
¼ cup fish sauce
1 cup sliced phak bung (swamp cabbage, substitute cabbage or kale)
¼ cup phak chi (cilantro including root), chopped
1 teaspoon prik Thai (black pepper)

For the marinade:
1 tablespoon fish sauce
1 tablespoon Maggi sauce
1 tablespoon minced garlic
1 teaspoon prik Thai (black pepper)
1 teaspoon rice flour (or cornstarch)

Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to rest for 3 or 4 hours. Soak the noodles in warm water for 15 minutes. Drain. Bring the stock to a boil and add all the ingredients except the noodles. Boil until the meatballs are cooked through (when they will float).

Remove from the heat, pour into a serving bowl and add the noodles. The immersion in the near boiling soup is enough to cook the noodles).

Click on picture to enlarge (© Photograph by Clay Irving)
This is a delicious variation with pieces of soft tofu, crunchy slivers of carrot, and small pieces of cabbage.

Serve with the usual Thai table condiments: nam pla prik, prik dong, sugar, prik pon (ground chilies), and ground peanuts.

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