Gaeng Liang – Spicy Thai Soup with Pumpkin and Prawns

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

For the paste:

  • 2 chilli pepper (s)
  • 2 piece (s) ginger, Chinese (fingerwort, krachai), cannot be replaced by anything else!
  • 5 shallot (s), Thai
  • 1 tablespoon peppercorns, white
  • 1 tablespoon shrimp paste (Gapi)
  • 2 tablespoon shrimp (s), dried (in Asia shops mostly frozen)

For the soup:

  • 1 small pumpkin (se), pumpkin meat about twice the amount zucchini
  • 1 medium zucchini
  • 10 cobs, the little ones from the Asian shop
  • 10 mushrooms
  • 3 piece (s) ginger, Chinese (fingerwort, krachai)
  • 4 stems basil (Bai Maenglak, lemon basil), leaves and tips
  • 10 large shrimp (s), peeled, deveined
  • 1 liter broth
  • 2 tablespoon fish sauce
  • 6 chilli pepper (s) or more
  • sugar
Gaeng Liang – Spicy Thai Soup with Pumpkin and Prawns
Gaeng Liang – Spicy Thai Soup with Pumpkin and Prawns

Instructions

  1. Peel and core the pumpkin and cut into bite-sized pieces. Halve the zucchini lengthways and cut into thick slices. Quarter the corn lengthways. Clean and quarter the mushrooms. Knock 2 Krachai fingers flat with a knife, cut 1 finger into thin slices.
  2. Mix the ingredients for the paste with a little water with a hand blender to form a smooth paste.
  3. Bring the broth to the boil in a large saucepan and add the paste. Then gradually add the vegetables. First the pumpkin, after a few minutes the zucchini, then krachai, chillies, mushrooms and corn. At the end, add the prawns to the soup and let them steep.
  4. Season with fish sauce and possibly a little sugar, add Bai Maenglak and serve.

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