Thai Tofu Glass Noodle Soup | Gaeng Jued Woon Sen

Cover the glass noodles with lukewarm water in a bowl and soak for about 8–10 minutes until pliable. Then drain and roughly cut into bite-sized pieces using kitchen shears.

Gently pat the plain tofu dry and cut into approx. 2 cm cubes. Clean the shiitake mushrooms and cut into thin strips. Wash the pak choi thoroughly, cut the stems into fine strips, and leave the tender leaves whole or cut them in half. Peel the carrots and cut into fine matchsticks.

Peel the garlic and chop very finely. Wash the spring onions and slice into thin rings. Pluck the coriander leaves from the stems and roughly chop.