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
Print Recipe
Pin Recipe Instructions
- 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.
- Mix the ingredients for the paste with a little water with a hand blender to form a smooth paste.
- 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.
- Season with fish sauce and possibly a little sugar, add Bai Maenglak and serve.
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