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Recipe for :

Gaeng Juet Woon Sen - Thai Mung Bean Noodle Soup

This recipes comes from the Temple of Thai web site. This is how the site is described:

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This light soup often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.


2 tbsp oil
2 garlic cloves, crushed
2 cups chicken stock or water
2 oz mung bean noodles (soaked for 10 minutes in cold water to soften and drained)
4 oz ground pork, formed into 10-12 balls
1 tbsp fish sauce
1 tbsp light soy sauce
1/4 tsp sugar
4 - 5 pieces of dried mushroom (soaked for 10 minutes in cold water to soften) drained and coarsely chopped(optional)
1/2 tsp ground white pepper
1 spring onion/scallion, green part only, slivered lengthways


  • In a medium saucepan, heat the oil until a light haze appears. Add the garlic. Fry 30 seconds.
  • Add the soup stock or water and bring to a boil over high heat.
  • Add the balls of minced pork and cook for a one minute.
  • Add the noodles and stir thoroughly.
  • Add the fish sauce, soy sauce, sugar, mushrooms and white pepper. (By this time the meat should be cooked through).
  • Remove from heat and pour into bowl.
  • Garnish with the spring onion.
  • Season to taste with fish sauce.

Serves 3 - 4