# Tom Jued Soup (Thai Vegetable Soup)

Cuisine: thai · Time: 30 minutes · Servings: 6

## Ingredients

- 3 cloves garlic (peeled)
- 3  cilantro root
- 1 tablespoon black peppercorns
- 3  bouillon cubes
- 2 tablespoons oyster sauce (see notes)
- 1 1/2 cups carrot (sliced)
- 1/3 cup celery (sliced)
- dried shiitake mushrooms (add to taste)
- 3 cups Chinese cabbage (sliced)
- 2 tubes egg tofu (sliced)
- 2 oz dry glass noodles

## Steps

1. Soak glass noodles (and dried shiitake mushrooms) in water according to package instructions.
2. Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
3. Place a pot filled with water over medium heat. Add the pounded mixture from step 2, bouillon cubes, and oyster sauce. Close the lid and bring back to a boil.
4. Add carrots, celery, and dried shiitake mushrooms. Let boil for 2 minutes.
5. Add the softer vegetables (Chinese cabbage), the egg tofu, and the glass noodles. Cook for 1 more minute and remove from heat. Serve immediately.

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Source: hungryinthailand — https://hungryinthailand.com/thai-vegetable-soup-tom-jued/
Page: https://findfood.fun/en/recipes/6343
Language: en