Gaeng Lieng (Thai Spicy Vegetable Soup)
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
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
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.
Store leftover Gaeng Lieng in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling to maintain vegetable texture.
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