Thai Kale Soup Vgf Recipes

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GAENG KHAE(SPICY THAI VEGETABLE SOUP)



Gaeng Khae(Spicy Thai Vegetable Soup) image

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

15 dried arbol chiles (or japones chiles)
8 garlic cloves, peeled
1/2 teaspoon salt
2 stalks lemongrass, minced
2 shallots, minced (1/2 cup)
1 teaspoon red miso
4 cups vegetable broth (preferably low sodium)
2 tablespoons soy sauce
1 1/2 cups sliced beet leaves (or Swiss chard or escarole, turnip greens, kale, etc.)
1 cup fennel, diced (or turnips)
1/2 cup sliced mushrooms
1 cup firm tofu, diced
1 cup coarsely chopped arugula
1/2 cup fresh mint leaves
1/4 cup fresh parsley, coarsely chopped

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

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