Kaeng Chuet Wunsen

Short Description

Kaeng Chuet Wunsen, also known as Thai Glass Noodle Soup, is a light and comforting clear soup made with glass noodles, minced pork or meatballs, tofu, and vegetables simmered in a gently seasoned broth. It is mild in flavor, soothing, and often served as part of a traditional Thai meal.

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Why You’ll Love This Recipe

• Mild, soothing flavors make it perfect for both adults and children.

• Highly versatile—add any vegetables, proteins, or tofu you prefer.

• Quick and easy to prepare, yet wholesome and nourishing.

• Ideal as a light meal or as a side dish to complement spicier Thai dishes.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Minced pork (or ground chicken)

• Glass noodles (mung bean noodles)

• Soft tofu (cubed)

• Chinese cabbage or napa cabbage

• Carrots, sliced

• Garlic, finely chopped

• White pepper

• Fish sauce

• Light soy sauce

• Oyster sauce (optional)

• Salt

• Water or light broth

• Fried garlic for garnish

• Fresh cilantro or green onions for garnish

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Directions

1. Soak the glass noodles in water until softened, then cut into shorter lengths.

2. Mix minced pork with garlic, soy sauce, and white pepper. Form into small meatballs if desired.

3. Bring water or broth to a boil. Add the pork mixture and cook until fully cooked.

4. Add tofu cubes, softened noodles, and vegetables. Simmer until vegetables are tender.

5. Season with fish sauce, soy sauce, and salt to taste.

6. Serve hot, garnished with fried garlic, cilantro, or green onions.

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Servings and Timing

• Servings: 4–6

• Prep Time: 15 minutes

• Cook Time: 15–20 minutes

• Total Time: 30–35 minutes

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Variations

• Vegetarian: Replace pork with mushrooms or extra tofu and use soy sauce for seasoning.

• Protein options: Substitute minced chicken, turkey, or fish balls.

• Broth flavor: Use chicken or vegetable broth instead of water for extra depth.

• Extra vegetables: Add mushrooms, daikon, zucchini, or baby corn.

• Seasoning twist: A dash of sesame oil or lime juice can brighten the flavor.

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Storage/Reheating

• Best enjoyed fresh, as noodles can absorb liquid and soften over time.

• If storing, keep noodles separate from the broth to maintain texture.

• Refrigerate in an airtight container for up to 2 days.

• Reheat gently on the stovetop, adding fresh noodles if possible.

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FAQs

1. What kind of noodles are used in Kaeng Chuet Wunsen?

Glass noodles made from mung beans are traditionally used.

2. Can I make this soup vegetarian?

Yes, simply omit the meat and use tofu and vegetables instead.

3. Can I use chicken broth instead of water?

Yes, chicken broth makes the soup richer and more flavorful.

4. How do I keep the noodles from becoming too soft?

Add the noodles at the very end of cooking and serve immediately.

5. Can I prepare the meatballs ahead of time?

Yes, form them in advance and refrigerate until ready to cook.

6. What vegetables work best in this soup?

Cabbage, carrots, mushrooms, and daikon are excellent options.

7. Is this soup spicy?

No, it is mild, but you can add chili flakes or chili oil if desired.

8. How should I garnish the soup?

Fried garlic, cilantro, and green onions are the most common garnishes.

9. Can I freeze Kaeng Chuet Wunsen?

It is not recommended, as the noodles lose their texture after freezing.

10. Is this soup served with rice?

It can be eaten on its own but is often served alongside steamed rice and other dishes.

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Conclusion

Kaeng Chuet Wunsen is a gentle and comforting Thai noodle soup that balances simplicity with nourishment. Its mild broth, tender noodles, and versatility make it a perfect everyday dish. Whether enjoyed as a light meal or as part of a larger spread, this soup offers warmth, comfort, and authentic Thai homestyle flavor.

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