Kaeng Jued (Clear Soup with Bean Thread Noodles, Pork, and Shrimp)
Although the Thai name means “curry,” this dish is more of a soup. Adding vegetables like summer squash or daikon is a great way to change up the flavors.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 3 cloves garlic, peeled
- 1 tsp. minced cilantro stems
- 1 tsp. coriander seeds
- 2 Tbsp. vegetable oil
- 1 cup ground pork
- 6 peeled medium shrimp
- 3 Tbsp. soy sauce, divided
- 3 cups chicken stock
- 1 cup soaked bean thread noodles (about 4 ounces dried noodles)
- ½ cup soaked wood ear mushrooms
- 2 Tbsp. chopped green onions
- Pound garlic and minced cilantro stems using a mortar and pestle.
- Heat oil in a medium saucepan. Fry garlic, cilantro stem paste, and coriander seeds over medium heat until fragrant, about 10–15 seconds. Add pork and shrimp and stir-fry until pork and shrimp are halfway done, about 1 minute. Season with 1 tablespoon soy sauce.
- Add ½ cup stock to moisten the mixture. Add the noodles and mushrooms and mix well. Stir-fry for another minute.
- Add the rest of the stock and scallions and bring to a boil. Season with the rest of the soy sauce and turn off the heat.