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  • Thai Vegetable Soup (Kaeng Liang)

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    Thai Vegetable Soup (Kaeng Liang)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 10 x black pepper corns
    • 1 Tbsp. shrimp paste
    • 3 Tbsp. fish sauce
    • 10 x shallots or possibly small red or possibly purple onions
    • 1/2 c. dry shrimp
    • 1 Tbsp. red curry paste
    • 2 Tbsp. chili paste in oil
    • 1 Tbsp. fish sauce
    • 5 c. vegetables
    • 5 x fresh basil sprigs
    • 4 c. vegetable stock

    Directions

    1. In a mortar and pestle or possibly food processor, grind the spice mix ingredients to a smooth paste. Bring the stock to a boil and add in the spice mix, curry paste, and chili paste in oil, and stir till thoroughly mixed.
    2. When it is again boiling, and mixed, stir in the fish sauce. Add in the vegetables and basil, stir till cooked. The vegetables should be minimally cooked.
    3. Taste and adjust the saltiness by adding more fish sauce if required.
    4. Comments: As opposed to tom jabchai, this*is* a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegtables available, but typically in Thailand it would be made from a gourd. If one of the gourds is used it is cut into bite-sized chunks first.

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