Gaeng Jued

Name: Gaeng Jued
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 1 L pork stock; 200 g minced pork; 200 g tofu; 2 napa leaves; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Gaeng Jued, a clear soup deeply rooted in Thai home cooking, is often crafted with a generous hand in family kitchens. This dish represents the essence of comfort, typically gracing the table during casual meals. Its simplicity belies the care taken in its preparation, with each step reflecting a tradition passed down through generations.

The soup offers a delicate balance of savory and subtle flavors, with the richness of pork stock gently embracing tender minced pork and soft tofu. Napa leaves add a whisper of freshness, while fine sea salt brings all elements into harmonious alignment. The result is a light yet satisfying dish that invites each diner to savor its warmth and depth.

Ingredients

1 Lpork stock
200 gminced pork
200 gtofu
2napa leaves
to tastefine sea salt

Method

Begin by preparing your tofu and napa leaves. Cut the tofu into bite-sized cubes, approximately 1-inch each, ensuring they are uniform for even cooking. Rinse the napa leaves thoroughly under cold water to remove any dirt, then slice them into 1-inch wide strips. Set these aside as you will add them later.
In a large pot, pour in 1 liter of pork stock and bring it to a gentle simmer over medium heat. This will be the base of your soup, providing a rich and savory flavor. As the stock heats, you should notice a slight aroma of pork, which is the signal to proceed to the next step.
Add the minced pork to the simmering stock, breaking it up with a spoon to prevent clumping. Stir gently and watch as the pork turns from pink to a light brown color, indicating it is cooked through. This should take just a few minutes, and you want to avoid overcooking to keep the pork tender.
Once the pork is cooked, add the tofu cubes to the pot. Stir gently to ensure they are submerged in the stock. Allow the tofu to heat through, absorbing the flavors of the broth. The tofu is ready when it feels firm yet soft when pressed lightly with a spoon.
Next, add the sliced napa leaves to the pot. Stir them in gently, allowing them to wilt slightly in the hot broth. The leaves should turn a vibrant green and become tender, which should take just a couple of minutes.
Taste the soup and add fine sea salt to your preference. Start with a small amount, stir, and taste again, adjusting as needed. The goal is a balanced flavor where the salt enhances the natural taste of the pork and tofu without overpowering it.
Once the seasoning is to your liking, turn off the heat. Ladle the Gaeng Jued into serving bowls, ensuring each portion has a good mix of pork, tofu, and napa leaves. Serve immediately, allowing the soup's warmth and aroma to invite everyone to the table for a shared meal.