Kaeng Jued Moo Sup Recipe

Prepare aromatics: bruised lemongrass (smash the stalk and cut into 3–4 pieces), slice galangal or ginger, and tear kaffir lime leaves if using.

In a large pot, combine chicken broth and 1 cup water and bring to a gentle simmer over medium heat.

Add the prepared aromatics (lemongrass, galangal/ginger, kaffir lime leaves) to the pot. Simmer uncovered for 10 minutes to infuse the broth.

After 10 minutes, remove and discard the aromatics (or leave in for stronger flavor if preferred). Season the broth with fish sauce, white pepper, and 1/2 tsp salt. Taste and adjust seasoning — add up to 1/2 tsp sugar if a touch of sweetness is desired.

While the broth simmers, heat neutral oil in a small saucepan over low–medium heat. Add the thinly sliced garlic in a single layer.

Fry the garlic, stirring occasionally, until golden brown and crisp (about 3–5 minutes). Reduce heat if the garlic browns too quickly to avoid burning.

Remove from heat and immediately transfer garlic and oil to a heatproof bowl or small jar. Stir in 1/2 tsp soy sauce if using for color. Set aside so solids settle; reserve oil and crispy garlic separately if possible.

Soak the dried vermicelli in warm water for 5–7 minutes until pliable but slightly firmer than desired; drain and cut into shorter lengths (6–8 inches) if long.

In a medium bowl, combine ground pork and beaten egg. Mix lightly with a fork until combined (do not overwork).

Bring the seasoned broth back to a gentle simmer. Using a spoon, drizzle or drop small portions of the pork mixture into the simmering broth to form small meat clumps (about tablespoon-sized). Cook for 3–4 minutes, breaking apart gently with the back of a spoon as they cook so they become small, loose pieces.

Stir in the soaked vermicelli and simmer 1–2 minutes more until noodles are tender. Taste and adjust seasoning with additional fish sauce or salt if needed.

Add sliced mushrooms, julienned carrot, and sliced napa cabbage to the pot. Simmer 2–3 minutes until vegetables are just tender-crisp.

Stir in most of the sliced green onions, reserving a small amount for garnish.

Turn off the heat and immediately ladle soup into serving bowls to preserve the bright color and delicate texture of vegetables.

Garnish each bowl with fresh cilantro leaves, reserved green onion, and a spoonful of crispy garlic and a drizzle of the garlic oil. If you separated oil and solids, add both: 1 tsp garlic oil and 1 tsp crispy garlic per bowl (adjust to preference).

Serve with lime wedges and optional chili flakes or chopped fresh chiles on the side for guests to adjust heat and acidity.

Enjoy hot. Leftover soup can be refrigerated up to 3 days; reheat gently and add a splash of water or broth before serving as vermicelli will absorb liquid.