GAENG KHAE (SPICY THAI VEGETABLE SOUP)
This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever.
Provided by Vegetarian Times Editors
Categories Soups & Stews
Yield 4
Number Of Ingredients 15
Steps:
- To make Chile Paste: Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop. Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste. To make Soup: Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.
Nutrition Facts : Calories 126 calories
THAI VEGETABLE SOUP
A fragrant blend of Thai herbs and spices with vegetables in a homemade bone broth.
Provided by Craig Fear
Categories Main Course Soup
Time 20m
Number Of Ingredients 11
Steps:
- Mix pork meatball ingredients together and form into small bite-sized meatballs
- Bring broth to a simmer and add the meatballs and veggies and simmer about 5 minutes. Add softer veggies like greens and cabbage towards the end so as not to overcook.
- Ladle into individual bowls and add seasonings, to taste. You can add any combination of the seasonings in any amount you want.
- Serve with a side of jasmine rice, optional.
- Enjoy!
GAENG KHAE(SPICY THAI VEGETABLE SOUP)
This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice.
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chile Paste:.
- Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
- Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
- Soup:.
- Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
- Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
- Add tofu, and cook 2 more minutes.
- Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!
Nutrition Facts : Calories 68.9, Fat 1.7, SaturatedFat 0.3, Sodium 901.8, Carbohydrate 9.7, Fiber 2.8, Sugar 1.6, Protein 5.7
THAI-INSPIRED VEGETABLE SOUP
A great soup to make from summer vegetables with a hint of coconut and curry.
Provided by HannahRose
Categories Vegetable Soup
Time 50m
Yield 5
Number Of Ingredients 18
Steps:
- Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
- Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 22.9 g, Cholesterol 54.5 mg, Fat 22.4 g, Fiber 5.7 g, Protein 8.5 g, SaturatedFat 14.9 g, Sodium 146.8 mg, Sugar 13.7 g
THAI-INDIAN VEGGIE SOUP
This soup is full of Thai and Indian goodness. Lots of fiber and greens. It's great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.
Provided by Marci
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
- Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 23.5 g, Fat 19 g, Fiber 5.1 g, Protein 8.1 g, SaturatedFat 12.9 g, Sodium 803.2 mg, Sugar 3.2 g
GAENG KHAE (NORTHERN THAI CHICKEN SOUP)
Gaeng khae is a soup from the north and northeast of Thailand. It is a soup believed to prevent and reduce colds and fever. Unlike foods from central and southern Thailand which are rich in coconut cream and sugar, gaeng khae showcases the lean and clean approach of northern Thai cooking. This recipe is from the Prem Organic Cooking Academy, Mae Rim, Thailand.
Provided by Member 610488
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Chile Paste: Put the salt and garlic in a mortar and pound with a pestle into a paste. Add the remaining ingredients one at a time, only after the previous one has been incorporated into the paste.
- Can use a food processor if you do not have a mortar and pestle. If making ahead, store in a jar with tight lid and refrigerate. It will keep for several weeks. Makes more than you will need for this dish.
- Soup: Heat a saucepan over high heat for one minute. Add the oil and wait for 30 seconds before adding the chicken. Stir to cook until the outsides turn white.
- Add the chile paste and stir until it is aromatic. Add the chicken broth and salt. When the liquid boils, add the vegetables and season with fish sauce.
- When the liquid boils, lower the heat to medium. Stir to mix. Once the vegetables are cooked, add the rice powder.
- Stir to mix and let the broth comes to a boil once more. Transfer to a serving bowl and garnish with arugula, basil, and parsley. Enjoy with hot cooked rice.
Nutrition Facts : Calories 342.3, Fat 5.5, SaturatedFat 1, Sodium 2094.7, Carbohydrate 60.3, Fiber 1.5, Sugar 2.1, Protein 11.1
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