Thai Pork Noodle Soup…Gaeng Jeud Woon Sen…


Today I will show you how to make a Pork Stock for this lovely soup…Thai’s make beautiful stocks either chicken( last weeks) or Pork and they are the basis for many of their dishes.

Using the neck pork bones this is a very tasty stock…a basis for soups and stir-fries.


  • 2 lb of Pork Bones
  • 4-5 cloves of garlic crushed
  • 1/2 tsp white peppercorns, crushed
  • 1 med onion chopped
  • The top part of the lemongrass…When I use lemongrass I keep the top and again freeze for stocks. It does not have such a strong lemongrass taste as the white part but you don’t want the stock to have a strong lemongrass taste
  • 2 coriander roots ( I remove the roots from coriander when I use it and keep a small bag of them in the freezer handy for stocks or anything which calls for coriander root.
  • 3 1/2 litres of cold water

Let’s cook!

Wash the pork bones and put in a pan and cover with the water bring slowly to a slow rolling boil any scum will rise to the top. Cook very slowly for an hour and them skim off any scum on top of the water.

Add the aromatics and simmer for about 1 hour.

Strain the stock and throw away the aromatics if the bones have any meat on them pick the bones when they have cooled down and add the meat to stir-fries or as I do give the bones to Saangchai, he loves them.

If not using the stock immediately then store in a portion in zip lock bags…Don’t fill too much and then you can store it flat…easier to thaw out.

Ingredients for Pork Soup.

The ingredients for the soup have no amounts apart from the stock and garlic the reason being that it is down to taste and the amount of soup you are making…Thai food is very much about taste and taste again.

  • 1 litre of Fresh Pork Stock
  • About 150 gm of minced pork.
  • Soy Sauce
  • Fish Sauce
  • 1 head of garlic, Chopped
  • Napa Cabbage break the leaves into pieces.
  • Glass Noodles soaked in water 10-15 mins and then cut into pieces.
  • White Pepper/Salt


  • Green Onions
  • Coriander
  • Fried garlic plus garlic Oil

Let’s Cook!

Firstly cook the chopped garlic in some oil until it is golden and crispy ..make sure you watch it as it very quickly goes from not quite brown enough to burnt…Once the garlic is cooked remove from the oil and set both the garlic and oil to one side as it is for the garnish.

Slowly bring the pork stock to a simmer and then add the ground pork seasoned with a little soy and white pepper…form into small balls and drop into the stock.

Cook for a couple of minutes and add the cabbage.


Cook for a few minutes until the cabbage has wilted and season with white pepper and salt if required. Taste and also add a little more soy sauce and a splash of fish sauce..just be careful as I overdid the soy last time…

Add the soaked noodles and check the seasoning… Put into individual bowls to serve and garnish with spring onions and garlic and if liked add a swirl of the garlic oil.

pork-noodle-soup Enjoy!

This is a lovely noodle soup the kids love it as it is mild in chilli and can also be served with a spicy dish as a foil to the heat…For the adults or chilli lovers, you can add a touch of dried chilli…

If you missed the Chicken Noodle recipe then I have added the link here.

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

26 thoughts on “Thai Pork Noodle Soup…Gaeng Jeud Woon Sen…

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    1. CarolCooks2 Post author

      Your new favourite vegetable then, Debby…I love red cabbage eaten with a roast dinner or just on its own and chicken is fine most Thai dishes are offered with the choice of either chicken or pork…Enjoy my friend ❤ xx

      Liked by 1 person

    1. CarolCooks2 Post author

      It is a beautiful soup and we eat it when it is hot here which I would never have done in the Uk it was salads all the way when it was hot …Just soak the noodles for 10-15 mins depending on their size and how many you are cooking just so they are flexible 🙂

      Liked by 1 person

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  9. Colleen Chesebro

    OMG! I’m drooling. It’s hard to find lemon grass here in Colorado. I will have to find an Asian store and see if I can some and freeze it. Love your Thai recipes. ❤

    Liked by 2 people

    1. CarolCooks2 Post author

      Oh that’s a shame, Colleen and for this stock you use the part you would normally throw away the same as the corainder roots which I also freeze for stocks…xxx

      Liked by 1 person

      1. Colleen Chesebro

        I know. I tried to find it this summer and couldn’t. I don’t have the best sun in the winter. That would be my issue. Asian store will be my best bet. 😍

        Liked by 1 person

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