Thai Mixed Vegetable Coconut Soup (Gang Liang Pak Tai)

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Gang Liang Pak Tai is a comforting southern Thai soup brimming with seasonal vegetables simmered in a fragrant coconut broth scented with lemongrass, kaffir lime, and a whisper of shrimp paste. It is light yet deeply savory, with the creaminess of coconut balancing the earthy sweetness of pumpkin and the gentle heat of fresh chilies. This is home-style Thai cooking at its most nourishing, perfect alongside jasmine rice.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 19 gFat
• 14 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 8 gSugar
• 6 gProtein
• 690 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 38 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the coconut broth

• 2 cups full-fat coconut milk
• 3 cups vegetable broth or water
• 2 stalks lemongrass, smashed and tied
• 4 kaffir lime leaves, torn
• 3 thin slices fresh galangal
• 1 tablespoon shrimp paste (kapi), wrapped in foil and toasted
• 1 tablespoon palm sugar, finely chopped

For the mixed vegetables

• 1 cup kabocha or pumpkin, peeled and cut into 1-inch chunks
• 1 Japanese eggplant, cut into bite-sized pieces
• 8 long beans or green beans, cut into 2-inch lengths
• 2 cups napa cabbage, cut into 1-inch pieces
• 1 cup Chinese broccoli stems, sliced on the bias
• 8 fresh shiitake or straw mushrooms, halved

For seasoning and garnish

• 2 tablespoons fish sauce (or soy sauce for vegan)
• 1 tablespoon fresh lime juice
• 3 red bird's eye chilies, thinly sliced
• 1/2 cup fresh Thai basil leaves
• 2 red Thai chilies, sliced for garnish

Directions

1. In a medium pot over medium heat, whisk the coconut milk with the vegetable broth. Add the smashed lemongrass, kaffir lime leaves, galangal, and the toasted shrimp paste wrapped in a small cheesecloth bundle. Bring to a gentle simmer for 8 minutes to let the aromatics infuse.
2. Stir in the palm sugar until dissolved, then add the pumpkin chunks first since they need the longest cooking time. Simmer uncovered for 6 minutes until the pumpkin is just tender.
3. Add the long beans, eggplant, and mushrooms, and continue to simmer for 5 minutes so they absorb the broth and soften but keep their shape.
4. Add the napa cabbage and Chinese broccoli stems, cooking for another 3 minutes until the greens are wilted but still bright.
5. Remove and discard the lemongrass stalks, lime leaves, galangal slices, and shrimp paste bundle. Season the soup with fish sauce and a squeeze of lime juice, tasting and adjusting until the broth is balanced between salty, sweet, and tangy.
6. Stir in the sliced bird's eye chilies and most of the Thai basil leaves, then ladle into warmed bowls. Top each serving with extra basil, sliced red chilies, and a final drizzle of coconut cream if desired. Serve hot with steamed jasmine rice.

Cook’s Notes

• Toast the shrimp paste over an open flame or in a dry pan until fragrant; this deepens its savory umami and removes any raw pungency.
• Add vegetables in stages based on cooking time so each retains its own texture rather than turning into mush.
• For a vegan version, substitute the shrimp paste with 1 tablespoon of fermented soybean paste (tauco) or a teaspoon of white miso dissolved in a little warm water.
• Gang Liang should taste bright and herbaceous; if it feels heavy, finish with extra lime juice to lift the coconut richness.
• Day-old soup tastes even better as the vegetables continue to soak up the broth, so consider making it a few hours ahead.

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