Kaeng jued with glass noodles, pork mince, egg tofu and watercress

Kaeng jued is comfort food. I’ve written before about this type of dish, gaeng jued, a plain, clear soup that’s largely unspiced except for maybe a tiny bit of ground peppercorn (but not too much, or it might turn into a clear kuay jap). Plain isn’t necessarily boring, though–this deeply savoury broth is often filled with interesting … Continue reading →