Tom Chuet

1. 1

   Prepare ingredients

   Soak glass noodles in warm water according to package instructions (usually 10-15 minutes) until soft. Soak dried shiitake mushrooms in hot water until rehydrated. Cut tofu into 1x2 inch rectangles. Slice vegetables. Peel and chop garlic, onion, and shallots.

   10m

   Tips:

   • • Cut glass noodles into shorter lengths for easier eating
   • • Save mushroom soaking water to add to broth for extra flavor
2. 2

   Make aromatic paste

   Using a mortar and pestle, pound together the garlic, cilantro roots, and black peppercorns until you have a rough paste. This aromatic mixture is the flavor foundation of the soup.

   3m

   Tips:

   • • If you don't have a mortar and pestle, finely mince the ingredients together
3. 3

   Build the broth

   In a large pot, sauté the chopped onions and shallots in a small amount of oil until translucent, about 2-3 minutes. Add the pounded aromatic paste and sauté for another minute until fragrant. Pour in the water and chicken broth, add bouillon cubes and oyster sauce. Cover and bring to a boil over medium-high heat.

   7m

   Tips:

   • • Don't skip sautéing the aromatics - this develops deeper flavor
4. 4

   Prepare and add pork

   While the broth comes to a boil, mix the ground pork with white pepper and thin soy sauce in a small bowl. When the broth is boiling, add the seasoned pork mixture to the pot, using a spoon or fork to break apart any clumps. Cook for 3-4 minutes until the pork is cooked through.

   4m

   Tips:

   • • Breaking up the pork creates tender, small pieces that distribute throughout the soup
5. 5

   Add vegetables in stages

   First add the carrots and celery to the boiling soup and cook for 2 minutes. Then add the rehydrated mushrooms and cook for another 2 minutes. These firmer vegetables need more cooking time.

   4m

   Tips:

   • • Adding vegetables in stages ensures everything is cooked perfectly
6. 6

   Add remaining ingredients

   Add the tofu rectangles and cook for 5 minutes to heat through. Then add the Chinese cabbage and soaked glass noodles. Cook for just 1-2 minutes until the cabbage is tender but still has a slight crunch.

   7m

   Tips:

   • • Don't overcook the cabbage - it should remain slightly crisp
   • • If tofu breaks apart, it's okay - rustic is authentic
7. 7

   Season and serve

   Taste the soup and adjust seasoning with fish sauce if needed. Remove from heat immediately once vegetables are tender. Ladle into individual bowls and garnish generously with fresh cilantro leaves and fried garlic.

   2m

   Tips:

   • • Serve immediately while hot
   • • Provide extra fish sauce and white pepper at the table for individual adjustment

• •This soup is all about the quality of the broth - use good quality chicken or pork stock for best results
• •Cilantro root is essential for authentic flavor. If unavailable, use the lower stems where they meet the roots
• •Glass noodles (woon sen) are naturally gluten-free and become transparent when cooked
• •Don't overcook the vegetables - they should retain some texture and color
• •The soup can be made ahead but add the glass noodles just before serving to prevent them from becoming too soft
• •Fried garlic can be store-bought or homemade - it adds essential crunch and flavor
• •This soup is traditionally served alongside spicy dishes to balance the meal
• •If serving to children or those with sensitive stomachs, this is an ideal Thai dish as it contains no spice
• •The soup should have a clear, golden broth - don't let it become cloudy by boiling too vigorously

• •
  khao-hom-mali
• •
  pad-thai
• •
  pad-krapow-moo
• •
  gaeng-keow-wan
• •
  som-tam
• •
  laab
• •
  yam-woon-sen

Tom Chuet, also known as Gang Jeud (แกงจืด), is a foundational soup in Thai cuisine with roots in Central Thailand, particularly Bangkok and the surrounding provinces. The name 'gang jeud' literally translates to 'bland soup' or 'plain soup,' which might seem unappealing, but actually reflects its role as a palate cleanser and digestive aid in the traditional Thai meal structure. Thai meals are typically composed of multiple dishes with varying flavors and spice levels, and Tom Chuet serves as the gentle, soothing counterbalance to fiery curries and spicy stir-fries. Historically, this soup was comfort food served to family members who were ill, pregnant women, children, and elders - anyone who needed mild, nourishing sustenance. The soup showcases the Chinese influence on Thai cuisine, particularly evident in ingredients like tofu, glass noodles, and Chinese cabbage, which came to Thailand through Chinese immigrants who settled in Central Thailand. Over generations, Thai cooks adapted these ingredients, adding distinctive Thai aromatics like cilantro root and white pepper to create a uniquely Thai-Chinese fusion dish. In traditional Thai households, Tom Chuet is often the first soup taught to young cooks because of its simplicity and forgiving nature.

An authentic Tom Chuet is characterized by several key elements: First, the aromatic base of pounded garlic, cilantro root, and black peppercorns is essential - this trinity provides the subtle but distinctive Thai flavor profile. Second, the broth must be crystal clear, achieved by maintaining a gentle simmer rather than a rolling boil. Thai cooks pride themselves on the clarity of their gang jeud. Third, the texture contrast is important - soft tofu against crunchy vegetables, slippery glass noodles against firm pork, creating interest in what might otherwise be a monotonous soup. Fourth, authentic versions always include cilantro root (not just the leaves), which provides an earthy, complex flavor that cilantro leaves alone cannot replicate. The use of oyster sauce is traditional and provides the essential umami depth. Many home cooks add bouillon cubes without shame - this is common practice in Thai home cooking and adds concentrated flavor. The garnish of fried garlic is not optional in authentic preparation; it provides textural contrast and aromatic punch that defines the dish. Finally, true Tom Chuet should never be spicy - it's meant to be universally acceptable and soothing. While some regional variations exist, Central Thai versions remain the standard, balancing Chinese ingredients with Thai aromatics in perfect harmony.