Thai Vegetable Soup (Kaeng Liang) Recipe

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Servings: 1


Cost per recipe $11.93 view details


  1. In a mortar and pestle or possibly food processor, grind the spice mix ingredients to a smooth paste. Bring the stock to a boil and add in the spice mix, curry paste, and chili paste in oil, and stir till thoroughly mixed.
  2. When it is again boiling, and mixed, stir in the fish sauce. Add in the vegetables and basil, stir till cooked. The vegetables should be minimally cooked.
  3. Taste and adjust the saltiness by adding more fish sauce if required.
  4. Comments: As opposed to tom jabchai, this*is* a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegtables available, but typically in Thailand it would be made from a gourd. If one of the gourds is used it is cut into bite-sized chunks first.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2363g
Calories 995  
Calories from Fat 76 8%
Total Fat 8.45g 11%
Saturated Fat 1.62g 6%
Trans Fat 0.0g  
Cholesterol 180mg 60%
Sodium 10438mg 435%
Potassium 3437mg 98%
Total Carbs 184.29g 49%
Dietary Fiber 49.4g 165%
Sugars 16.6g 11%
Protein 69.23g 111%
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