Thai Clear Soup or Geang Jued/Tom Jued is a lot less famous than Tom Yum Shrimp or Green Curry. However, if you are looking for something light and healthy on a cool evening it is just the thing.
The taste is light and slightly fragrant from the fresh herbs. Often when I have bought it in a market or at a restaurant the soup is almost clear. But Awn, my wife, enjoys a richer broth.
Jued means bland or little taste, but my wife's version is rich with flavors.
The soup is usually a meat-based broth, pork or chicken.
300 grams short pork ribs (about 1/2 a pound)
3 tablespoons coriander root, finely chopped
6 cloves garlic, chopped
4 cups stock or water (My wife allows the boiling Pork ribs to form the stock with 2 pork bullion cubes)
1 cup Chopped carrot
1 cup white radish (Hua Chai Tao, หัวไชเท้าสีขาว)
1 cup chopped apple
3 tablespoons light soy sauce
1 tablespoon fish sauce
2 spring onions, chopped
fried garlic (Kratiem Jiew, กระเทียมเจียว).
Place the ribs and stock into a pan and bring to a boil. Add coriander root and galic. Turn down the heat to medium-low, and simmer until the meat on the bone is soft. Add the carrots and radish let simmer gently until soft. Add the apples a little after the carrots because the apple will soften quickly. followed by the light soy sauce and fish sauce.
Other common ingredients are:
Instead of Pork Ribs - chicken drumette (from the wings), minced pork, or pork balls.
Additional Veggies - Pumpkin cubes (Fak Thong, ฟักทอง), bitter gourd (Mara, มะระ), and/or chinese cabbage (Ka Lam Plee, กะหล่ำปลี)
Other - Tofu cubes and/or glass noodles (Woon Sen, วุ้นเส้น)
Laddle into bowls and garnish with spring onions and fried garlic.