Soups
Gang Jued (Thai Clear Vegetable Soup)
Original name: Gang Jued (Clear Vegetable Soup)
About this dish
Gang Jued is Thailand's quiet, clean-tasting soup, and it might be the most underrated thing in the whole Thai repertoire. This version keeps the broth light with garlic, white pepper, and a whisper of soy, then loads it with whatever vegetables you have — napa cabbage, carrots, mushrooms, and a hit of cilantro.
It's the soup I make when I've eaten too much pad thai and my body is screaming for vegetables. Done in 30 minutes, no drama, pure comfort.
Ingredients
UK and US measurements are both included for every recipe.
Vegetable stock or water
liquid1.5 L
Imperial measurement: 6 cups
Garlic cloves, smashed
vegetable3 cloves
Light soy sauce
seasoning2 tbsp
White pepper, ground
spice1 tsp
Napa cabbage, roughly chopped
vegetable300 g
Imperial measurement: 10 oz
Carrots, sliced thin
vegetable150 g
Imperial measurement: 5 oz
Fresh shiitake mushrooms, sliced
vegetable150 g
Imperial measurement: 5 oz
Cilantro leaves, chopped
herb1/4 cup
Salt
seasoning1/2 tsp
Scallions, sliced
vegetable2 tbsp
Method
Infuse broth
5 minsBring vegetable stock or water to a simmer in a pot. Add smashed garlic and white pepper, then simmer gently for 5 minutes to infuse flavors.
Add carrots
3 minsAdd sliced carrots and simmer for 3 minutes until they start to soften.
Add mushrooms and cabbage
4 minsStir in shiitake mushrooms and napa cabbage. Cook for 3–4 minutes until wilted and tender but still vibrant.
Season and finish
2 minsSeason with light soy sauce and salt, if needed. Taste and adjust. Turn off heat. Alternatively, add scallions and cilantro, then remove garlic cloves and serve hot.
Equipment
- Large pot
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Nutrition facts
Tips
- Don't let the broth boil hard after adding the vegetables, or the stock turns cloudy and bitter and you lose that clean gang jued look and flavor.
- The garlic is for fragrance — discard it before serving. Otherwise its sharp edge takes over the whole bowl.
- Use good-quality vegetable stock or a light homemade pork or chicken broth if you're not keeping it vegetarian. Water works, but you'll need to adjust the seasoning.
- Gang jued is a great clean-out-the-fridge soup, but keep it light — too many heavy vegetables and it becomes a stew, frustration.
Serving suggestions
- Ladle hot soup into bowls and serve with steamed jasmine rice and extra chilies in fish sauce on the side for those who want heat.
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Recipe by
Pim Boonmee
Specialises in Thai cuisinePim is a street food vendor who never measures anything. Her pad thai is legendary; her hangry moods even more so.
Describe yourself in three words: Fiery, impatient, hilarious when angry.