Thai vegetable soup

Thai vegetable soup

Kaeng liang

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 litre very light soup stock or water
1 cup pumpkin, sliced into 4 cm wedges and then across into 1 cm slices
1/2 cup any gourd or squash or choko, diced or sliced
1/2 cup baby corn, cut into 2.5 cm pieces
1 cup spinach or climbing vine leaves or any green leafy vegetable
1/2 cup beans, cut into 2.5 cm lengths
100g small raw prawns, shelled and deveined
1/2-1 teaspoon fish sauce or salt, to taste
1/2 cup lemon basil leaves
1-2 kaffir lime leaves

Paste spices

Quantity Ingredient
1 1/2 tablespoons dried prawns
1/4 teaspoon white peppercorns
1 teaspoon chinese keys, chopped, (optional)
1 teaspoon shrimp paste, wrapped in foil and roasted
5 shallots, sliced

Method

  1. First make the spice paste. Soak the dried prawns in water for 5 minutes then drain them. In a mortar or a small food processor attachment pound them finely. Also in a mortar or a food processor attachment, grind the peppercorns to a powder, add the Chinese keys, the shrimp paste and the shallots, grinding everything to a paste. Add the ground prawns and mash together well.
  2. Heat stock or water to boiling point, add spice paste and stir. Bring to the boil again and add vegetables and cook for a few minutes, then add the raw prawns and fish sauce to taste (use salt if everything seems fishy enough already).
  3. When everything is cooked, stir in the lemon basil leaves (substitute one or two kaffir lime leaves sliced finely if you cannot get lemon basil) and serve.
Tags:
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