Gaeng Lieng (Thai Spicy Vegetable Soup)

下ごしらえ

材料

作り方

手順

1. 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.

   約10 分

   調理のヒント： 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. 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.

   調理のヒント： 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. 3

   Pound the ingredients vigorously in the mortar and pestle until a fine, aromatic paste forms, about 8-10 minutes.

   約10 分

   調理のヒント： The key to a flavorful paste is thorough pounding; the more finely ground the ingredients, the better the flavors will meld.

4. 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.

   約2 分

   調理のヒント： Shrimp paste adds a crucial umami depth to the soup. If you're sensitive to its strong smell, open a window!

5. 5

   Bring 1 liter of water to a rolling boil in a large pot over medium-high heat.

   約5 分

   調理のヒント： Using a pot with a lid will help the water come to a boil faster, saving energy and time.

6. 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.

   約1 分

   調理のヒント： Break up any clumps of paste with your spoon to ensure even distribution of flavor throughout the broth.

7. 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.

   約7 分

   調理のヒント： 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. 8

   Stir in the baby corn, sliced zucchini, and quartered mushrooms.

   調理のヒント： Avoid overcrowding the pot, which can lower the broth's temperature and lead to uneven cooking.

9. 9

   Continue to simmer the soup for another 5 minutes, or until all the vegetables are tender-crisp, retaining a slight bite.

   約5 分

   調理のヒント： Overcooked vegetables can become mushy and lose their vibrant color and texture. Taste a piece to check for desired doneness.

10. 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.

    約1 分

    調理のヒント： 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. 11

    Remove the pot from the heat and gently stir in the fresh basil leaves just before serving.

    調理のヒント： Adding basil at the very end preserves its fresh, aromatic quality; cooking it for too long will diminish its flavor.

12. 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.

    調理のヒント： Serve immediately to enjoy the soup at its best, with the vegetables still tender-crisp and the broth piping hot.