Kaeng Liang (แกงเลียง (Kaeng liang))
Overview
Kaeng liang is a Thai vegetable soup with a peppery, herbal flavour. A paste is pounded from shallots, white peppercorns, fingerroot, called krachai, dried shrimp and shrimp paste, then dissolved in boiling water or light stock. Mixed vegetables are cooked in it, usually pumpkin, baby corn, angled luffa, ivy gourd leaves, mushrooms and young chilli leaves, and fresh prawns or shrimp are added at the end. The soup is seasoned with fish sauce and finished with a large handful of lemon basil, maenglak. It has no coconut milk and is not sour, so it tastes gentle and warming, with a peppery bite.
History
Kaeng liang is considered one of the oldest Thai curries, and it was traditionally given to new mothers after childbirth to help them recover their strength, because the pepper and vegetables were believed to warm the body. It is a home dish made with whatever vegetables are in season, and it is especially popular in the rainy season, when colds are common. Thais value it as one of the healthiest dishes of their cuisine.
Main ingredients
Pumpkin, baby corn, angled luffa, lemon basil, shrimp, fingerroot. The soup is built on peppery shrimp broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Pumpkin and squash soups · Corn soups · More soups from Thailand
Recipe
Method
- 1
Pound the shallots, peppercorns, fingerroot, dried shrimp and shrimp paste to a paste.
- 2
Dissolve the paste in the boiling water.
- 38 min 5 min
Add the pumpkin and simmer for 8 minutes, then add the baby corn and luffa and cook for 5 minutes.
- 42 min
Add the prawns and leaves and cook for 2 minutes.
- 5
Season with fish sauce, stir in the lemon basil and serve.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
