THAI SPICY VEGETABLE SOUP RECIPE (KAENG LIANG)
Experience the comforting warmth of Kaeng Liang, a traditional Thai Spicy Vegetable Soup. This healthy, ancient Thai recipe is bursting with nutritious vegetables, including pumpkin, baby corn, luffa, mushroom, plus juicy white prawns. The unique, peppery, and fragrant aroma comes from fresh hairy basil, making it a truly restorative and authentic Thai recipe.
Ingredients (for 2-3 servings):
For the Kaeng Liang Paste:
- 1/4 cup dried shrimps (soaked in warm water for 10 minutes)
- 6-7 shallots, peeled
- 1 tbsp black peppercorns
- 1 root fingerroot (krachai), sliced (approx. 2 tbsp)
- 2 tbsp good quality shrimp paste (kapi)
- 1-2 bird’s eye chillies (optional, for extra heat)
For the Soup:
- 1 litre water
- 150g white prawns, peeled and deveined
- 1 cup pumpkin, peeled and cut into bite-sized chunks
- 1/2 cup baby corn, halved
- 1 cup luffa (or courgette), peeled and cut into chunks
- 1 cup oyster mushroom (hed nang fah), torn
- 1 cup khon khao mushroom, sliced
- 2-3 tbsp fish sauce
- 1 tsp palm sugar (optional, to balance the flavour)
- 1 large handful of fresh hairy basil leaf (Bai Maenglak)
Method:
- Make the Paste: In a pestle and mortar, pound the drained dried shrimps until they are fine and fluffy. Add the black peppercorns and pound until crushed.
- Add the shallots, fingerroot, and optional chillies. Pound until you have a rough paste.
- Add the shrimp paste and pound gently to combine everything thoroughly.
- Start the Soup: Bring the water to a rolling boil in a large casserole pot or saucepan.
- Add the Paste: Spoon the entire Kaeng Liang paste into the boiling water. Stir well until it is completely dissolved and the soup is fragrant.
- Cook the Vegetables: Add the hardiest vegetable first: the pumpkin. Let it simmer for 5-7 minutes until it begins to soften.
- Add the remaining vegetables: the baby corn, luffa, oyster mushroom (hed nang fah), and khon khao mushroom. Continue to simmer for another 3-4 minutes until all vegetables are just tender.
- Add Prawns: Add the white prawns to the pot. Cook for 1-2 minutes only, until they turn pink and are just cooked through. Do not overcook.
- Season: Turn the heat down and season the soup with fish sauce. Taste the broth. If it needs balancing, add the small amount of palm sugar.
- Add Basil: Turn off the heat completely. Add the entire handful of hairy basil leaf. Stir once to wilt the leaves, which will immediately release their unique aroma.
- Serve: Ladle the soup into bowls and serve immediately while piping hot.
FAK TONG (PUMPKIN)
£13.00
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BABY CORN (KOW PORT ON)
£1.25
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BUAB LIAM (ANGLE LUFFAH)
£3.99
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OYSTER MUSHROOM (HED NANG FAH)
£1.39
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KHON KHAO MUSHROOM (HED KHON KHAO)
£1.99
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TIPAROS FISH SAUCE
£1.09
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HAIRY BASIL LEAF (BAI MANG LUK )
£1.99
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SLICED GALINGALE (KRACHAI SOY )
£1.99
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MAE PRANOM SHRIMP PASTE
£1.25
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Note:
- The Key Ingredient: Hairy basil (Bai Maenglak) is absolutely essential for this Thai recipe. It must be added at the very end, off the heat, to capture its signature peppery, citrus-like fragrance.
- Vegetable Substitutes: Luffa (บวบ) is a traditional gourd. If you cannot find it, a courgette makes an excellent substitute.
- Paste: Making the paste fresh provides the best flavour, but you can also use a pre-made “Kaeng Liang Paste” from Thai speciality shops if you are short on time.
- Flavour Profile: Unlike curries like Tom Yum, Kaeng Liang’s “spice” comes from black peppercorns and fingerroot, not primarily from chillies, giving it a deep, peppery warmth rather than a sharp heat.
