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Thai Glass Noodle Soup

A soul-soothing bowl of Thai Glass Noodle Soup, packed with vibrant flavors and comforting ingredients, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base
  • 5 cups water
  • 12 oz Chinese style chopped pork spare ribs or chicken wings drumettes Choose tender cuts for best flavor.
  • 1 pieces 2-inch section daikon or 1/4 onion, peeled and large diced (optional) Optional for flavor enhancement.
  • 5-6 stems cilantro For aromatic flavors.
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1.4 oz dried glass noodles Can be substituted with rice noodles for gluten-free option.
  • 250 g egg tofu or soft tofu Egg tofu gives a creamier texture.
  • 4 cups napa cabbage, bite-sized pieces
  • Chopped cilantro and/or green onions for garnish
  • Fried garlic and garlic oil for topping (optional)
For Pork Meatballs
  • 1/2 lb ground pork or chicken
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 3/4 teaspoon sugar
  • Freshly ground white pepper
For Fried Garlic
  • 1 head garlic
  • 1/3 cup neutral oil

Method
 

Preparation
  1. Cut your pork ribs into meaty pieces, about 1/2 inch thick.
  2. In a large pot, add the ribs or wings and cover with water.
  3. Season with fish sauce, soy sauce, sugar, and white pepper. Simmer for 5-10 minutes, skimming off any excess foam.
  4. Toss in the cilantro stems and daikon (if using), loosely cover the pot, and let it simmer until the meat is fork-tender.
  5. Soak the glass noodles in room temperature water for at least 7 minutes, then drain and cut them into 2-3 sections.
  6. Mix the ground pork with soy sauce, fish sauce, sugar, and white pepper to form bite-sized meatballs.
Cooking
  1. Once the meat in your broth has cooked, gently add the bite-sized meatballs into the pot.
  2. Bring the soup back to a boil and then add the napa cabbage and egg tofu.
  3. After the soup returns to a boil, add in the glass noodles and cook for 3 minutes.
  4. Taste your soup and adjust the seasoning with more soy sauce or fish sauce if necessary.
  5. Serve hot, topped with green onions and/or cilantro, and consider finishing with fried garlic.

Notes

Storing leftovers: Allow the soup to cool completely before storing in an airtight container. Refrigerate for 3-4 days or freeze for up to 3 months.