Thai Clear Broth Soup (Kang Jerd)

3.60 from 5 votes

Thai Clear Broth Soup (Kang Jerd)

Mild garlic scented broth and lots of fresh vegetables, chicken, and tofu form the base of this easy soup. Top each bowl with fresh herbs just before serving for a bright lift in flavors.

Course Main Course, Soup

Cuisine Thai

Keyword cabbage, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free, soup, Thai, tofu, vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 333kcal

Author Jenny Ross

Ingredients

30 g dried black fungus Chinese Wood Ear mushrooms, or 6 ounces fresh Wood Ear mushrooms, 1 ounce dried shiitake mushrooms, or even 2 cups fresh white mushrooms that are sliced thin
1 tablespoon avocado oil or coconut oil
1 yellow onion diced
1 large carrot diced
2 celery stalks diced
2 garlic cloves minced
8 cups chicken broth or vegetable broth for vegetarian
2-4 teaspoons fish sauce optional, but adds umami, omit for vegetarian
8 cups spinach or bok choy
4 cups Napa cabbage sliced, about 1/2 Napa cabbage
1 pound pre-cooked chicken, shredded
1 pound tofu cubed
4 green onions sliced thin
1 cup cilantro leaves
Korean red pepper flakes optional garnish, omit for nightshade-free
2 packages kelp noodles optional, see note

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Instructions

Soak the dried wood ear mushrooms in boiling water for 5-10 minutes (skip this step if using fresh mushrooms).
Heat a large pot over medium heat and add the avocado oil. Add the onion, carrot, celery, and garlic and cook, stirring occasionally until the onions are soft and translucent, 5-10 minutes. Add the broth, fish sauce, cabbage, and mushrooms and cook until the cabbage is soft and tender, about 5 minutes more. Add in the spinach, chicken, and tofu and stir to combine. Cover the pot and let stand for 5 minutes, or until the spinach is wilted. Serve with fresh cilantro and green onion just before serving.

Notes

You can add kelp noodles to this if you like. While the soup simmers, rinse the kelp noodles in a fine mesh strainer under hot water. Let drain in the sink. Add with the spinach and let stand for 5 minutes before serving.

Protein:Energy Quotient [calories]: 1.53

Nutrition without tofu: Calories: 238 cal, Carbs: 13g, Fiber: 4g, Fat: 8g, Protein: 30g, Protein:Energy Quotient [calories]: 1.67

Nutrition without chicken: Calories: 204 cal, Carbs: 15g, Fiber: 5g, Fat: 10g, Protein: 16g, Protein:Energy Quotient [calories]: 0.74

Nutrition