Gaeng Liang Spiced Vegetable Soup

Name: Gaeng Liang Spiced Vegetable Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups butternut squash, peeled, cubed; 2 tsp white peppercorns; 4 medium shallots, peeled, halved; 2 tbsp dried shrimp; 2 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

55 minMediumServes 4160 cal/serving

ThaiSoupStovetopStandardLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-Free

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Ingredients

2 cups butternut squash, peeled, cubed
2 tsp white peppercorns
4 medium shallots, peeled, halved
2 tbsp dried shrimp
2 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 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.

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Questions

What is 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. This reference files it under Thai soup: made on the stovetop, rated medium and about 55 minutes start to finish.

What equipment do I need for Gaeng Liang Spiced Vegetable Soup?

Beyond a knife and a board, the method uses a food processor (step 1) and a mortar and pestle (step 1). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of Thai basil in Gaeng Liang Spiced Vegetable Soup?

The entry for Gaeng Liang Spiced Vegetable Soup calls for 1/2 cup fresh Thai basil leaves (or regular basil). In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

How many carbs are in Gaeng Liang Spiced Vegetable Soup?

One serving (the recipe makes 4) has 16 g of carbohydrate in about 160 calories, with 6 g protein and 4 g fat, plus 3 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Gaeng Liang Spiced Vegetable Soup keep?

Refrigerate Gaeng Liang Spiced Vegetable Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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