Gaeng Liang Spiced Vegetable Soup
A fragrant Thai herbal soup built on a peppercorn-shallot paste base with tender squash and leafy vegetables in a light but deeply aromatic broth seasoned with fish sauce. This warming bowl is plant-forward with bold savory depth.
Ingredients
- 2 cups butternut squash, peeled, cubed
- 2 tsp white peppercorns
- 4 medium shallots, peeled, halved
- 2 tbsp dried shrimp
- 2 stalks lemongrass stalk, bruised, sliced
- 4 cups vegetable broth (gluten-free)
- 2 cups water
- 1 medium zucchini, sliced
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh Thai basil leaves (or regular basil)
- 2 cups baby spinach
- 2 tbsp fish sauce (gluten-free)
- to taste salt
Instructions
-
1
Using a mortar and pestle or small food processor, pound 2 tsp white peppercorns until coarsely ground. Add 4 medium peeled, halved shallots and 2 tbsp dried shrimp and pound into a rough paste.
-
2
In a medium saucepan over medium heat, add 2 stalks bruised, sliced lemongrass stalk and cook dry for 1 minute until fragrant. Add the pepper-shallot paste and stir for 1 minute.
-
3
Pour in 4 cups vegetable broth (gluten-free) and 2 cups water. Bring to a boil over medium-high heat.
-
4
Add 2 cups peeled, cubed butternut squash and reduce heat to medium. Simmer for 8 minutes until squash is just tender.
-
5
Add 1 medium sliced zucchini and 1/2 cup fresh or frozen corn kernels. Simmer 4 more minutes.
-
6
Season with 2 tbsp fish sauce (gluten-free) and salt to taste.
-
7
Stir in 2 cups baby spinach and 1/2 cup fresh Thai basil leaves (or regular basil). Cook 1 minute until wilted. Remove lemongrass before serving.