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Gaeng Liang is one of Thailand‘s hidden gems, a spicy vegetable soup that’s as nourishing as it is flavourful. Known for its light yet bold taste, this soup showcases the beauty of fresh, local produce combined with aromatic herbs and spices.
While it might not be as famous internationally as other Thai dishes, Gaeng Liang is a beloved comfort food in Thailand, celebrated for its simplicity and the balance of heat and earthiness it brings to the table.
What Is Gaeng Liang?
Gaeng Liang is a traditional Thai soup made primarily from seasonal vegetables, spiced with a unique paste that gives it its signature flavour.
The name “Gaeng” means curry or soup, and “Liang” refers to the vegetables used in the dish. Unlike heavier Thai curries, this soup has a clear broth, making it light but still packed with robust flavours.
What makes Gaeng Liang stand out is the use of a specific herbal paste that includes peppercorns, shrimp paste, garlic, and shallots. This combination gives the soup its punchy, aromatic base, while vegetables like pumpkin, zucchini, and leafy greens bring in a natural sweetness and texture.
Often, small pieces of shrimp or fish are added for extra depth, although vegetarian versions are common as well. Gaeng Liang is a dish that can be enjoyed as a light meal or served as part of a larger Thai spread.
Ingredients and Taste
Gaeng Liang is all about the freshness of its ingredients. The soup typically features an array of vegetables, such as pumpkin, zucchini, Thai basil, and sometimes young corn or mushrooms.
The vegetables are cooked until tender but not mushy, ensuring that each bite retains a bit of texture and freshness. Shrimp or fish can be added for those who prefer a bit of seafood, adding a savoury element that complements the vegetables perfectly.
The spice paste is what sets Gaeng Liang apart. Made with peppercorns, shrimp paste, garlic, and shallots, the paste gives the soup a fragrant, spicy kick.
The peppercorns provide a heat that is warming without being overwhelming, while the shrimp paste adds a subtle umami depth.
Fresh Thai basil or wild betel leaves are often thrown in at the end, adding an aromatic freshness that rounds out the flavour profile.
The overall taste of Gaeng Liang is complex but not heavy. It’s light, refreshing, and slightly spicy, with a harmonious blend of sweet vegetables and the earthy heat from the spice paste.
The clear broth carries all these flavours without overpowering them, making it a wonderfully balanced dish that excites the palate without being too intense.
A Taste of History
Gaeng Liang has long been a part of Thai culinary tradition, particularly in the central and northern regions of the country. Its roots are humble, originating from rural communities where fresh vegetables and herbs were abundant and often grown in backyard gardens.
Historically, the soup was a way to make use of seasonal produce, showcasing the Thai philosophy of letting natural ingredients shine through in cooking.
The use of peppercorns in Gaeng Liang’s paste reflects Thailand’s historical spice trade connections, while shrimp paste speaks to the country’s deep ties to coastal fishing.
Over time, this simple soup evolved into a dish enjoyed by people across Thailand, appreciated for both its health benefits and its comforting, home cooked feel.
Gaeng Liang (Spicy Thai Vegetable Soup) Recipe
Serves: 4 people
Ingredients:
- 200g pumpkin, peeled and diced
- 100g zucchini, sliced
- 100g baby corn, sliced
- 50g sweet basil leaves
- 100g mushrooms, sliced
- 2 cups of vegetable broth or water
- 2 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tsp palm sugar
For the Gaeng Liang Paste:
- 5 shallots
- 4 cloves garlic
- 3 bird’s eye chilies (adjust to taste)
- 1 tbsp shrimp paste (optional)
- 1 tbsp dried shrimp (optional)
- 1 tsp ground white pepper
- 1/2 tsp salt
Directions
To begin, prepare the Gaeng Liang paste. In a mortar and pestle, pound the shallots, garlic, chilies, shrimp paste, dried shrimp (if using), white pepper, and salt until a coarse, fragrant paste forms. Adjust chili according to your preferred heat level. For a more intense flavour, allow the paste to rest for 10-15 minutes before cooking.
Heat a medium sized pot over medium heat. Add the Gaeng Liang paste to the pot and stir-fry for about 2 minutes, until aromatic. This step releases the essential oils from the ingredients, creating the base of the soup’s flavour.
Add the vegetable broth or water to the pot, stirring well to dissolve the paste into the liquid. Bring the mixture to a boil. Ensure that the paste is fully incorporated into the broth, as this will distribute the flavour evenly throughout the soup.
Once the broth reaches a boil, reduce the heat to medium-low. Add the pumpkin and allow it to cook for 5-6 minutes, or until it begins to soften. The pumpkin provides a natural sweetness that balances the heat from the chilies.
Next, add the zucchini, baby corn, and mushrooms. Simmer for another 4-5 minutes, or until the vegetables are just tender but still retain some bite. Stir occasionally to ensure even cooking.
Season the soup with fish sauce (or soy sauce) and palm sugar, stirring until the sugar dissolves. Taste and adjust seasoning, adding more fish sauce or salt for saltiness or more sugar for sweetness as needed.
Just before serving, stir in the sweet basil leaves and let them wilt gently into the soup. The fresh basil adds a fragrant finish and enhances the flavour profile of the soup.
Serve the Gaeng Liang hot, directly from the pot, for a comforting and aromatic meal. This soup pairs beautifully with steamed jasmine rice, and you can garnish with extra fresh basil or sliced chilies for added flavour and heat.
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