The Thai clear soup often made with pork bones and vegetables is Gaeng Jued. Also written Kaeng Chuet or Tom Chuet, its name literally refers to a mild or bland soup, distinguishing it from Thailand’s spicy and sour soups.
Gaeng Jued is a light broth commonly built from pork bones, garlic, pepper and coriander root, then filled with vegetables such as cabbage, daikon, carrots or winter melon. Tofu, glass noodles and minced pork are also frequent additions. The broth is valued for clarity and gentle seasoning rather than heat.
The soup is often served as part of a family meal alongside strongly flavoured stir-fries, curries or chili dips. It is also commonly paired with rice. A related term, nam sup, usually means a clear accompanying broth and may be made with chicken, pork, duck bones or vegetables. Tom Yum and Tom Saep are not interchangeable: both are characteristically spicy and sour, while Gaeng Jued is mild.