Tom Jurd Thai Soup...Anyone know how to make this?

I go to my favorite Thai restaurant here in Seattle (Veggie Veggie Thai Cuisine).

They are vegetarian, but they use really yummy fake meats.

There’s this one soup, Tom Jurd, that I would love to learn how to make at home, but the internet turns out zilch for recipes on how to make this delicious soup. I was hoping anyone out there could help me with a recipe.

All I know is this:

Thai style no spicy soup with fresh tofu, napa cabbage, green onion, crystal bean thread noodles a touch of garlic and fresh cilantro.

But I have no idea how much or how to make it.

Can anyone help me?


I think this is what you are looking for.

Bean Vermicelli Soup with Pork, “Tom Jude Woonsen”


1/4 teaspoon coriander seed powder
1/4 teaspoon Thai pepper powder
2 large cloves garlic
1 tablespoon vegetable oil
1 cup fresh ground pork
4 tablespoons thin soy sauce
2 tablespoons fish sauce
1/4 teaspoon salt
1 package (1.4 oz) bean thread noodles
5 dried shiitake mushrooms
1/4 head fresh Napa cabbage
3-4 cups soup stock
2 spring onion, sliced into 1 inch pieces


Soak bean thread in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Soak 5 dried shiitake mushrooms in 1/2 cup warm water until they get plump (about 5 minutes), remove from water and slice each mushroom into 4-5 strips. Keep the liquid used to soak the mushrooms, this will be used later.

In a mortar & pestle, pound coriander seed powder, Thai pepper powder and garlic into a paste. In a medium-sized pot, heat vegetable oil over medium heat, then saute the garlic paste mixture. Add ground pork. After the pork starts to cook, add fish sauce and the water used to soak shiitake mushrooms. Drain bean thread noodles, and add to the pot. Add shiitake mushrooms, cabbage, and toss together for a few minutes. Pour in the soup stock. Cover and let it boil.

Taste the soup and add fish sauce as you desire. Serve in a bowl, topped with spring onion. Serve with jasmine rice, and we recommend serving with a separate small dish of prik nam pla (mixture of fish sauce, lime juice, and chopped Thai chili peppers. We also like adding a little bit of sliced garlic and shallot to the prik nam pla.

Thank you lvdkeyes. It looks pretty darn close and if it’s called Tom Jurd Woonsen, then that’s a good bet it is the right soup. I’ll just have to figure out how to make it veggie and what to substitute for the pork and fish sauce.

But thank you again!

You are very welcome. You can just eliminate the pork or crumble veggie burgers. Omitting the fish sauce will significantly change the flavor, but you can substitute it with thin soy sauce if you are strictly vegetarian.

I would ask the restaurant what they use instead of the fish sauce.