Warm, light, and comforting, Thai Vegetable Soup (Tom Jued) is a dish every Thai grows up with. It’s a comfort food our parents often make when we’re sick or feeling unwell, thanks to its soothing warm broth, mild taste, and healthy mix of vegetables that are good for the body.
It can be made in just 20 minutes and doesn’t require many ingredients, making it the perfect dish when you’re out of ideas. All it needs are some veggies, minced pork, and tofu, and you are ready to make yourself this delicious Thai Vegetable Soup.
Fun fact, Tom Jued is one of the few Thai soups that isn’t hot and spicy. It’s gentle on the stomach and incredibly easy to make. Thanks to the pork broth cube, the soup is packed with flavor and requires minimal effort.
All you need to do is marinate the minced pork, then toss in some fresh veggies and tofu. I highly recommend using Chinese cabbage—it’s the most popular vegetable for this dish!
If you're in the mood for Thai food but want to skip the spice, give this recipe a try. Pair it with some steamed jasmine rice or serve it as a side dish alongside a spicy main course, and you'll be all set!
If you're interested in more tasty Thai dishes, you might want to check out these recipes: Authentic Thai Holy Basil Pork with Rice (Pad Kra Pao Moo) Recipe, Authentic Thai Drunken Noodle (Pad Kee Mao) Street Food Recipe, Thai stir-fried Noodle (Pad See Ew) Recipe, and Thai Seafood Stir-Fry Yellow Curry with Rice Recipe.
To make this recipe, you are going to need:
- 150 g. Marinated minced pork
- 1 teaspoon oyster sauce (for marinated minced pork)
- 1 teaspoon sesame oil (for marinated minced pork)
- 1 teaspoon ground pepper
- 100 g. Chinese cabbage (cut into bite-sized)
- 1 block of tofu (cut into bite-sized)
- 1 pork broth cube
- 3 cups water
Here is a step-by-step guide on how to make Thai Vegetable Soup (Tom Jued) Recipe
1 Start by gathering all the essential ingredients for Thai Vegetable Soup (Tom Jued).
2 Marinate the minced pork in a small bowl with sesame oil, oyster sauce, and ground pepper for about 5 minutes before cooking.
3 Combine all the ingredients and use your hands to knead until they are well mixed. Let it sit at room temperature for about 10 minutes.
4 Then, use an ice cream scoop to form meatballs. This ensures they are all the same size.
5 Place a pot on the stove over medium-high heat and add 3 cups of water. Drop in a pork broth cube and wait for the water to come to a boil.
6 Add the meatballs to the pot and cook until they are fully cooked through.
7 Once the soup starts to boil and bubbles appear, skim off any foam from the surface of the pot.
8 Add the Chinese cabbage and egg tofu to the pot. Continue boiling the soup for about 2-3 minutes, depending on how you like your cabbage. If you prefer softer cabbage, let it cook a bit longer.
9 Serve the soup in a bowl and enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Thai Vegetable Soup (Tom Jued) Recipe
Thai Vegetable Soup (Tom Jued) is one of those dishes that feels like a warm hug in a bowl. It’s light, fresh, and full of simple flavors that just hit the spot. With a mix of vibrant veggies and a delicate broth, it’s one of Thailand’s classic comfort foods that you’ve got to try!
Ingredients
- 150 g. Marinated minced pork
- 1 teaspoon oyster sauce (for marinated minced pork)
- 1 teaspoon sesame oil (for marinated minced pork)
- 1 teaspoon ground pepper
- 100 g. Chinese cabbage (cut into bite-sized)
- 1 block of tofu (cut into bite-sized)
- 1 pork broth cube
- 3 cups water
Directions
- Start by gathering all the essential ingredients for Thai Vegetable Soup (Tom Jued).
- Marinate the minced pork in a small bowl with sesame oil, oyster sauce, and ground pepper for about 5 minutes before cooking.
- Combine all the ingredients and use your hands to knead until they are well mixed. Let it sit at room temperature for about 10 minutes.
- Then, use an ice cream scoop to form meatballs. This ensures they are all the same size.
- Place a pot on the stove over medium-high heat and add 3 cups of water. Drop in a pork broth cube and wait for the water to come to a boil.
- Add the meatballs to the pot and cook until they are fully cooked through.
- Once the soup starts to boil and bubbles appear, skim off any foam from the surface of the pot.
- Add the Chinese cabbage and egg tofu to the pot. Continue boiling the soup for about 2-3 minutes, depending on how you like your cabbage. If you prefer softer cabbage, let it cook a bit longer.
- Serve the soup in a bowl and enjoy!
