Thai cuisine · Soups & Stews

Gaeng Jued Sarai

Clear chicken broth with seaweed, silky tofu and small meatballs, mildly seasoned with white pepper.

Ingredients · for 4 servings

• 1.5 l chicken broth
• 300 g ground chicken
• 400 g silken tofu
• 2 tbsp dried wakame seaweed
• 4 garlic cloves
• 1/2 bunch cilantro (with roots)
• 3 scallions
• 2 tbsp fish sauce
• 1 tsp white pepper
• 1 tsp sugar
• 1 tbsp light soy sauce

Instructions

1. Soak the wakame in cold water for 10 min. until it unfurls, then drain and roughly chop; cut the silken tofu into 2 cm cubes.
2. Pound the garlic with the cilantro roots and white pepper in a mortar to a coarse paste and knead half of it into the ground chicken.
3. Using two teaspoons, shape the seasoned meat into about 20 walnut-sized balls and keep chilled until cooking.
4. Bring the chicken broth to a boil with the remaining seasoning paste, season with fish sauce, soy sauce and sugar, and let simmer uncovered for 5 min.
5. Reduce to medium heat, drop in the meatballs one by one and gently poach for 6–8 min. until they float to the surface and are no longer pink inside.
6. Add the tofu and seaweed, let heat through for 2 min., and serve in bowls topped with scallion rings and cilantro leaves.