Vegetable Soup With Herbs
Gaeng Liang is a very flavorful soup with tons of fresh vegetables and herbs. The main flavors are basil and finger root. While most of the vegetables might be hard to find outside of Thailand, I have included a few substitutions which will work.
- 4 cups water
- 1/2 cup bite-size pieces of thai pumpkin
- 1 cup bite-size pieces of young bottle gourd
- 1 cup bite-size pieces of :angle loofah:
- 1 cup :ivy gourd:
- 1/2 cup :sweet vegetable:
- 1/2 cup lemon basil
- 1/2 teaspoon white soy sauce
- 1/4 teaspoon palm sugar
- 3/4 teaspoon salt
- 1/4 tablespoon black peppercorns
- 4 root ‘fingers’ & 1 head (about 1/4 cup) finger root
- 1 tablespoon chopped garlic
- 1/4 cup chopped shallots
- 5 small thai chilies, or to taste
- 3/4 cup chopped mild-flavored mushrooms (straw mushrooms & oyster mushrooms work best)
- 1 1/2 tablespoons salted bean paste
- First you make the curry paste. Start by smashing the peppercorns in a stone mortar and pestle until they become a fine powder.
- Chop the herbs into small pieces, and add in order, smashing until a fine paste between each new herb: finger root, garlic, shallots, then chilies.
- Dice the mushrooms into tiny pieces, then add them too, and smash until fine.
- Add the salted beans, smash, mix, and set the finished curry paste aside.
- Bring the water to a boil in a pan on medium high. Add salt & the curry paste, and stir well.
- When the water boils again, add the thai pumpkin and goard.
- When the thai pumpkin and goard are soft, add the sponge vegetable. Cook for a minute or two until soft.
- Add soy sauce & palm sugar and mix. Add the soft leafy vegetables and basil now. Stir in and when wilted, serve.
Bottle gourd and angle loofa can both be substituted with cucumber, and Thai pumpkin can be substituted for Japanese pumpkin.