Gaeng Jued Woon Sen

Gaeng Jued Woon Sen is a light and refreshing Thai soup, featuring delicate glass noodles and a medley of fresh vegetables in a fragrant broth. This vegan dish is perfect for a comforting lunch or dinner, packed with flavors and nutrients.

Ingredients

• Vegetable broth - 500 ml
• Glass noodles - 50 g
• Mushrooms (shiitake or button) - 100 g, sliced
• Carrot - 1 medium, julienned
• Chinese cabbage - 100 g, chopped
• Tofu (firm) - 100 g, cubed
• Garlic - 2 cloves, minced
• Soy sauce - 2 tbsp
• Lime juice - 1 tbsp
• Fresh cilantro - 2 tbsp, chopped
• Spring onions - 2, chopped
• Black pepper - to taste
• Chili flakes - optional, to taste

Steps

1. In a pot, bring the vegetable broth to a gentle simmer over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms and julienned carrot to the pot, cooking for about 5 minutes until softened.
4. Stir in the chopped Chinese cabbage and cubed tofu, cooking for an additional 5 minutes.
5. Add the glass noodles to the pot and simmer for another 3-4 minutes until they are soft and translucent.
6. Season the soup with soy sauce, lime juice, and black pepper to taste.
7. Remove from heat and stir in the chopped cilantro and spring onions.
8. Serve hot, garnished with additional cilantro and chili flakes if desired.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• High in protein due to tofu, making it filling and satisfying.

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