Main CourseSoupDinner

Gaeng Lieng (Thai Spicy Vegetable Soup)

Name: Gaeng Lieng (Thai Spicy Vegetable Soup)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: thai
Ingredients: 30 g shallot roughly chopped; 2 clove garlic peeled; 10 g galangal sliced; 15 g lemongrass thinly sliced; 0.5 tsp white peppercorn; 0.5 tsp shrimp paste; 1 l water; 200 g pumpkin peeled, diced; 100 g baby corn halved; 1 pcs zucchini diced; 150 g mushrooms sliced; 0.5 cup basil leaves; 2 tbsp fish sauce; 0.5 tsp salt; 1 pcs red chili sliced (optional)

Experience the vibrant flavors of Thailand with Gaeng Lieng, a light and invigorating vegetable soup. This traditional Thai dish features a fragrant, peppery broth infused with aromatic herbs and a medley of tender-crisp vegetables, offering a healthy and uniquely satisfying culinary journey.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Gluten-free

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

paste

30 gshallot, roughly chopped
2 clovegarlic, peeled
10 ggalangal, sliced
15 glemongrass, thinly sliced
0.5 tspwhite peppercorn
0.5 tspshrimp paste

Ingredients

1 lwater
200 gpumpkin, peeled, diced
100 gbaby corn, halved
1 pcszucchini, diced
150 gmushrooms, sliced
0.5 cupbasil leaves
2 tbspfish sauce
0.5 tspsalt

garnish

1 pcsred chili, sliced(optional)

Equipment

Mortar and pestle · Large pot (4-6 quart) · Chef's knife · Cutting board · Ladle

The method

Step by step

1
Prepare the vegetables: Peel and dice the pumpkin into 1-inch cubes. Trim and slice the zucchini into half-moons. Clean and quarter the mushrooms. Thinly slice the red chili for garnish, if using.
About 10 min
Cook’s note: Ensure all vegetables are cut to a similar size for even cooking. For a spicier kick, you can include some of the chili in the paste.
2
Prepare the curry paste: Roughly chop the shallot, garlic, galangal, and lemongrass. Add them to a mortar and pestle along with the white peppercorns.
Cook’s note: If using a food processor, chop ingredients finely before blending to ensure a smooth paste. For a more traditional texture, a mortar and pestle is preferred.
3
Pound the ingredients vigorously in the mortar and pestle until a fine, aromatic paste forms, about 8-10 minutes.
About 10 min
Cook’s note: The key to a flavorful paste is thorough pounding; the more finely ground the ingredients, the better the flavors will meld.
4
Add the shrimp paste to the pounded mixture and continue to pound until it is fully incorporated and the paste is well combined, about 2 minutes.
About 2 min
Cook’s note: Shrimp paste adds a crucial umami depth to the soup. If you're sensitive to its strong smell, open a window!
5
Bring 1 liter of water to a rolling boil in a large pot over medium-high heat.
About 5 min
Cook’s note: Using a pot with a lid will help the water come to a boil faster, saving energy and time.
6
Once the water is boiling, carefully add the prepared curry paste to the pot and stir continuously until the paste completely dissolves into the water, about 1 minute.
About 1 min
Cook’s note: Break up any clumps of paste with your spoon to ensure even distribution of flavor throughout the broth.
7
Add the diced pumpkin to the simmering broth and cook for 5-7 minutes, or until the pumpkin pieces begin to soften but are still firm.
About 7 min
Cook’s note: Pumpkin takes longer to cook than other vegetables, so add it first to ensure it's tender by the time the soup is ready.
8
Stir in the baby corn, sliced zucchini, and quartered mushrooms.
Cook’s note: Avoid overcrowding the pot, which can lower the broth's temperature and lead to uneven cooking.
9
Continue to simmer the soup for another 5 minutes, or until all the vegetables are tender-crisp, retaining a slight bite.
About 5 min
Cook’s note: Overcooked vegetables can become mushy and lose their vibrant color and texture. Taste a piece to check for desired doneness.
10
Season the soup with fish sauce and salt. Taste and adjust the seasoning as needed, aiming for a balanced savory and slightly spicy flavor.
About 1 min
Cook’s note: Add fish sauce gradually, tasting after each addition, as its saltiness can vary. A good Gaeng Lieng should be savory, peppery, and slightly sweet from the pumpkin.
11
Remove the pot from the heat and gently stir in the fresh basil leaves just before serving.
Cook’s note: Adding basil at the very end preserves its fresh, aromatic quality; cooking it for too long will diminish its flavor.
12
Ladle the hot Gaeng Lieng into individual serving bowls and garnish with fresh red chili slices, if desired, for an extra pop of color and heat.
Cook’s note: Serve immediately to enjoy the soup at its best, with the vegetables still tender-crisp and the broth piping hot.

Keep it good

Cook’s note:

Gaeng Lieng is wonderfully versatile; feel free to add other vegetables like bitter melon, snake beans, or chayote. For a heartier meal, you can include shrimp or chicken. Serve with a side of steamed jasmine rice to soak up all the flavorful broth. This soup pairs beautifully with a light, crisp white wine or a refreshing iced tea.

Storage

Store leftover Gaeng Lieng in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling to maintain vegetable texture.