KANG JUED WOON SEN (THAI GLASS NOODLE SOUP)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4
Ingredients
  • 4 oz.Glass Noodles (aka Cellophane noodles or Bean Vermicelli)
  • 8 oz. ground chicken, turkey or pork
  • ½ cup carrots (2 small carrots), cut into small round thin slices
  • 6 oz. baby kale & spinach
  • 3 garlic cloves, minced
  • 2 tablespoon Golden Mountain Seasoning Sauce (or light soy sauce)
  • 1 teaspoon Oyster Sauce
  • ½ teaspoon ground pepper
  • 32 oz. chicken stock
  • cilantro leaves or green onions (optional for garnish)
Instructions
  1. Mix ground chicken, minced garlic, 1 tablespoon Golden Mountain Seasoning Sauce (or light soy sauce), Oyster Sauce and pepper together.
  2. Add chicken stock in a medium pot, medium high heat. When the stock is boiling, form the chicken mixture into small balls and carefully drop them into the pot. Add the carrots. Let it simmer until the chicken balls and carrots are cooked.
  3. Season with 1 tablespoon of Golden Mountain Seasoning Sauce (or light soy sauce).
  4. Add the noodles.
  5. Once the noodles are soften, add kale & spinach. Turn off the heat.Taste to see if it needs more Golden Mountain Seasoning Sauce (or light soy sauce). Garnish with some fresh cilantro or green onions (optional). Serve hot.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/kang-jued-woon-sen-thai-glass-noodle-soup/