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

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.

55 minMediumServes 4160 cal/serving

ThaiSoupStovetopStandardLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-Free

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.

Questions

How long does Gaeng Liang Spiced Vegetable Soup keep?

Refrigerate it 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.

Can I halve or double Gaeng Liang Spiced Vegetable Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.