Spicy Vegetable Soup | Gang Liang | แกงเลียง
This spicy vegetable soup features shrimp, an assortment of vegetables, Thai chilis, and the fresh taste of lemon basil.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 cloves garlic
- 5 shallots
- 2 red Thai chili peppers
- 1 Tablespoon krachai (AKA finger root or Chinese keys)
- 1 teaspoon white peppercorns
- 1/2 teaspoon shrimp paste
- 1 teaspoon dried shrimp
- 3 cooked shrimp
- 6 cups water
- 8-10 freshwater shrimp
- 1/2 cup kabocha squash
- 1/2 cup chayote
- 1/2 cup loofah
- 1/2 cup baby corn
- 1/2 cup mushrooms
- 1-2 Tablespoons fish sauce
- 1/2 cup lemon basil
Instructions
- 1
Place your dried shrimp in a small food processor and blend until they are broken down into a fine powder.
- 2
Make your paste by using a mortar and pestle to pound everything together. I generally start with the white peppercorns, garlic, shallots, and Thai chilis. Once this has formed a paste, I add the dried shrimp powder, krachai, gapi, and cooked shrimp.
- 3
Bring a pot of water to a slow boil. Add the paste you just made and allow it to cook for a few minutes.
- 4
Next add your vegetables to the soup, starting with the ones that require the longest cooking time. Once they are almost done, add the fresh shrimp and cook until they are done.
- 5
Add fish sauce to taste.
- 6
Take the soup off the heat. Add the lemon basil leaves and serve with fresh jasmine rice.