Thai Peppery Shrimp and Veggie Soup - Gaeng Liang

Method11 steps · about 35 min

1. 1

   Step 1: In a coffee grinder, grind the dried shrimp (1½ Tbsp) until shredded and fluffy; set aside.

   Uses 1½ Tbsp dried shrimp

2. 2

   Step 2: In the mortar and pestle, grind white peppercorns (½–¾ tsp) until fine.

   Uses ½–¾ tsp white peppercorns

3. 3

   Step 3: Add grachai (2 Tbsp) and Thai chilies (1–2), and pound until fine, then add shallots (0.25 cup) and pound until fine. If at any point the mixture becomes too wet and slippery and is difficult to grind, you can add some of the shredded dried shrimp to help absorb the moisture and add friction.

   Uses 0.25 cup shallots · 2 Tbsp grachai (fingerroot), finely chopped (see note 3) · 1–2 Thai chilies · chosen half to three-quarter teaspoon white peppercorns ground finely · part of the ground dried shrimp only if needed to absorb moisture while pounding aromatics

4. 4

   Step 4: Add the shrimp paste and any remaining dried shrimp and pound to mix.

   Uses ½ tsp fermented shrimp paste (gapi) · white pepper pounded with fingerroot, optional chilli and sliced shallot · remainder of the original ground dried shrimp after any share used while pounding

5. 5

   Step 5: In a medium pot, bring stock to a boil, then add curry paste and simmer for 2-3 minutes.

   Simmer curry paste · 3 minUses 3 cups chicken stock or shrimp stock, unsalted, preferably homemade · ground dried shrimp, pepper and fresh aromatics mixed with half teaspoon fermented shrimp paste

6. 6

   Step 6: Add 2 Tbsp of fish sauce, then add kabocha squash (2 cups) and simmer for 2 minutes.

   Simmer kabocha · 2 minUses 2 tbsp fish sauce initially · 2 cups kabocha squash, unpeeled, bite-sized pieces · homemade paste simmered two to three minutes in three cups stock

7. 7

   Step 7: Add all remaining vegetables and simmer for 3-4 more minutes or until the kabocha squash can be pierced easily with a fork. (Timing depends on thickness of your kabocha.)

   Simmer vegetables · 4 minUses 0.5 angled luffa or zucchini · 0.5 chayote · 150 g oyster mushrooms · 6 baby corn · kabocha simmered two minutes with initial two tablespoons fish sauce

8. 8

   Step 8: If using chicken, first cut it into cubes and toss with a little of the extra marinade fish sauce. Add your chosen shrimp OR chicken (150 g) to the simmering soup. Cook until the shrimp are opaque and cooked through, or until chicken cubes are fully cooked and reach 165°F (74°C).

   Uses 150 g shrimp or chicken · a little extra fish sauce for optional chicken marinade · kabocha and remaining vegetables simmered until squash easily pierced with fork

9. 9

   Step 9: Turn off the heat and stir in the Thai lemon basil or Thai basil (1 cup).

   Uses 1 cup Thai lemon basil or Thai basil (see note 1) · chosen shrimp or chicken cooked through in the vegetable broth

10. 10

    Step 10: Taste and adjust the seasoning with more fish sauce or salt (to taste) as needed. If you want it to be spicier, you can add more ground white pepper at this point.

    Uses up to the remaining 1 tbsp fish sauce, only to taste · additional salt to taste at finish · extra ground white pepper to taste at finish · hot cooked soup with basil stirred in off heat

11. 11

    Step 11: Serve with jasmine rice. I like to put a bit of rice into a bowl of kaeng liang to make a rice soup out of it!

    Uses cooked jasmine rice · vegetable and protein soup adjusted with remaining fish sauce or optional extra salt/pepper