Thai Vegetable Soup, 'Kaeng Liang'
As opposed to tom jabchai, this *is* a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegtables available, but typically in Thailand it would be made from a gourd. If one of the gourds is used it is cut into bite sized chunks first. We now offer an instant kaeng liang mix.
For 4 Person(s)
- 10 Black Pepper Corns
- 1 Tablespoon Shrimp Paste (less if you prefer)
- 3 Tablespoons Fish Sauce
- 10 Shallots
- 1/2 Cup Dried Shrimp
- 1 Tablespoon Red Curry Paste
- 2 Tablespoons Chili Paste in Oil
- 1 Tablespoon Fish Sauce
- 5 Cups Vegetables
- 5 Stems of Fresh Thai Basil
- 4 Cups Vegetable Stock
Method for Thai Vegetable Soup, 'Kaeng Liang'
In a mortar and pestle or food processor, grind the spice mixture ingredients to a smooth paste. Bring the stock to a boil and add the spice mixture, curry paste, and chili paste in oil, and stir until thoroughly mixed. When it is again boiling, and mixed, stir in the fish sauce. Add the vegetables and basil, stir until cooked. The vegetables should be minimally cooked.
Taste and adjust the saltiness by adding more fish sauce if required. Many people especially love this dish if it's seasoned with fish powder with chile.