Thai Mixed Vegetable Herb Soup

Be the first to rate

(No Ratings Yet)

Loading...

This Southern Thai herbaceous soup celebrates the bounty of Thai aromatics with chunks of kabocha squash, eggplant, and long beans simmered in a fragrant clear broth brightened with lime and fresh basil. It is naturally light yet deeply savory, balanced between spicy, sour, and slightly sweet, and is traditionally enjoyed as a nourishing everyday meal with steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 3 gFat
• 0.5 gSaturated Fat
• 28 gCarbs
• 7 gFiber
• 9 gSugar
• 6 gProtein
• 780 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 35 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the herb broth

• 6 cups vegetable broth or water
• 2 stalks lemongrass, smashed and cut into 3-inch pieces
• 1-inch piece galangal, thinly sliced
• 6 fresh kaffir lime leaves, torn
• 4 cloves garlic, smashed
• 3 shallots, halved
• 1 tbsp fermented soybean paste or red miso

For the spice paste

• 4-5 fresh Thai red chilies, roughly chopped
• 1 tsp coriander stems, chopped
• 1 tsp white peppercorns
• 1 tbsp fermented soybean paste

For the vegetables

• 2 cups kabocha squash, peeled and cubed
• 8 Thai eggplants, quartered (or 1 small Japanese eggplant, sliced)
• 1 cup long beans, cut into 2-inch pieces
• 1 cup straw mushrooms, halved (or button mushrooms)
• 1 ripe tomato, cut into wedges
• 2 cups morning glory, cut into 2-inch pieces (or baby spinach)

For seasoning and finishing

• 2 tbsp fish sauce or soy sauce
• 1 tsp palm sugar dissolved in 1 tbsp warm water
• 3 tbsp fresh lime juice
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro leaves

Directions

1. Make the spice paste by pounding Thai chilies, coriander stems, white peppercorns, and fermented soybean paste in a mortar until a coarse paste forms; set aside.
2. In a large pot, combine vegetable broth, lemongrass, galangal, kaffir lime leaves, garlic, shallots, and 1 tablespoon fermented soybean paste. Bring to a boil over high heat, then reduce to a gentle simmer for 10 minutes to infuse the broth.
3. Stir in the prepared spice paste and add the kabocha squash; simmer for 6 to 7 minutes until the squash is nearly tender but still holds its shape.
4. Add Thai eggplants, long beans, straw mushrooms, and tomato wedges, then continue to simmer for 4 to 5 minutes until the vegetables are tender but still have a slight bite.
5. Season the soup with fish sauce, dissolved palm sugar, and fresh lime juice, tasting and adjusting the balance of salty, sweet, and sour to your preference.
6. Add the morning glory and gently stir for 30 seconds until just wilted, then remove the pot from heat immediately to preserve the bright green color.
7. Ladle the soup into warmed bowls, distributing the vegetables evenly, and top each serving with a generous handful of fresh Thai basil and cilantro.
8. Serve hot with steamed jasmine rice or rice vermicelli on the side, offering extra fish sauce, chili flakes, and lime wedges at the table for individual adjustment.

Cook’s Notes

• For a vegan version, replace fish sauce with soy sauce or tamari and use red miso instead of fermented soybean paste to maintain depth of flavor.
• Thai eggplants hold their shape better than common eggplants; if unavailable, use small Japanese eggplants or even zucchini as a substitute.
• Do not overcook the vegetables, as Kaeng Liang is prized for its variety of textures, with each vegetable retaining a slight bite.
• Adjust the number of chilies to control heat; for a milder version, remove the seeds from the chilies before pounding the paste.
• For a heartier meal, add cooked rice vermicelli directly into each bowl before ladling the soup on top.

You might also like

Asian

Massaman Curry

Asian

Thai Hot and Sour Shrimp Soup

Asian

Thai Red Braised Pork Rice

Asian

Thai Gravy Noodles with Pork and Chinese Broccoli