This Thai Glass Noodle Soup is made with chicken and prawn meatballs, fragrant aromatics and herbs, and glass noodles in a homemade broth that’s exploding with flavor! It’s quick and easy to make in 30 minutes, and super warming and comforting!
Spicy, warming, full of fragrant aromatics and herbs. AND there’s meatballs and noodles involved too!? Sign me up! 🙋♀️ 🙋♀️
My love for noodles and soup noodles knows no bounds, and I’m here today bringing you my latest and favorite Thai noodle soup concoction!
Friends, allow me introduce you to a classic Thai noodle soup – Gaeng Jued Woon Sen. Traditionally, this glass noodle soup with a clear broth is made with chicken meatballs. It’s usually quite mild in flavor because it’s meant to be served alongside spicy curries and stir-fries to help cool the palate.
But I wanted to make it a main dish. So, I jazzed up the broth with some flavorful Thai aromatics like lemongrass and kaffir lime leaves, and used chicken and prawns for the meatballs. And let me tell you, those wonderful little pops of juicy prawns in the middle of the chicken meatballs are absolutely delightful! 😍
I also added plenty of garlic, a few fresh chilies, and sliced shallots to create a wonderfully tasty, warming, and flavor-packed soup! 😋
This Thai Glass Noodle Soup is perfect for chilly days or when you’re fighting a cold. It’s also very easy to whip up, and is the perfect filling and satisfying meal that doesn’t leave you feeling heavy after eating it.
Why This Recipe Works
- It’s quick and easy to make in 30 minutes, and incredibly warming and comforting.
- Cooking the chicken and prawn meatballs in the water-based soup creates a flavorful broth without the need for a store-bought stock.
- Mung Bean Vermicelli (glass noodles) are wonderfully slippery in soups, and they make this soup noodles a substantial meal.
- It’s full of flavor-packed Thai aromatics like lemongrass and kaffir lime leaves, as well as garlic, shallots, and fresh chilies for a kick of heat!
- Fresh herbs like coriander and spring onion brighten up the soup when added at the end.