Gaeng Liang Recipe

I do not think I’d be exaggerating to state I had been a complete mess after having a baby the 2nd time. Dazed, depressed and demoralized, I battled with a few things i thought were very easy like a new mother ten years earlier – altering diapers, giving baths, getting out of bed each morning. This spicy vegetable soup was among the couple of constants inside a maze of uncertainty (“Why is he crying? Is he sick? Exactly what does he want?”) Filled with nutrients and flavor, it’s real Thai health food: one thing Thai people say new moms must eat to create their milk in and potency and efficacy up. So for me personally, gaeng liang may be the soup of retreat and renewal. It’s also mong the couple of things which will make me seem just like a health spa sales brochure.

I based this recipe on Chef McDang’s gaeng liang in the “Principles of Thai Cookery”, which requires pumpkin, buab (sponge gourd), bai tum lung (ivy gourd leaves) and lemon tulsi leaves. I swapped water out for chicken stock, grilled serpenthead fish in support of shrimp, and added nam thao, a kind of watery eco-friendly gourd. As this soup is really wealthy in vegetables, you are able to omit the sea food altogether, however the shrimp paste is essential.

Prep time :15 mins

Prepare time :15 mins

Total time:half an hour

Ingredients

64g peeled shallots, sliced

6g whole white-colored peppercorns

4g shrimp paste

100g cooked shrimp meat

4 cups (~ 1 liter) broth

300g firm-flesh winter squash (kabocha or calabaza are perfect), reduce

1-inch cubes

300g zucchini, reduce 1-inch cubes

300g chayote, reduce 1-inch cubes

300g baby corns

200g mild-flavored mushrooms (button or oyster are wonderful), reduce

bite-sized pieces

500g large shrimp, peeled and deveined

Fish sauce, to taste

20g fresh lemon tulsi leaves

Instructions

1. Inside a mortar, pound together the shallots and peppercorns right into a smooth paste.
2. Add some shrimp meat and shrimp paste still pound before the shrimp and also the paste become homogenous. Should you not possess a mortar, use equal quantity of ground white-colored pepper and blend by using the shallots and also the shrimp meat in a tiny mixer until you receive a smooth paste.
3. Place the broth right into a large pot combined with the paste provide a boil.
4. Immediately add some pumpkin, zucchini, chayote, corns, and mushrooms to the pot provide a light boil once more.
5. Give a tablespoon of fish sauce towards the pot.
6. When the vegetables are tender but nonetheless hold their shape, add some shrimp.
7. When the shrimp is cooked through, immediately switch off heat.
8. Increase the fish sauce, as needed.
9. Stir within the lemon tulsi leaves.
10. Serve with grain like a primary course.

Read More : Kuay Teow Lui Suan recipe