Kaeng Liang is a food since ancient times. The nature of soup is not too thick or not clear, salty, spicy from the pepper fit. And vegetables as main ingredients. Vegetables in a spicy mixed vegetable soup is not very tender. And what we will cannot forget it...is Hairy Basil leaves or Bai Maeng-Lak in Thai. In the past Kaeng Liang is only a pound of meat into the soup only. The meat will thicken the soup. The fish may be available. Currently Kang Liang do not include specific meat meal mill only. But to put meat into pieces with fresh shrimp, or shred chicken etc. Do you want to try this recipe??? Why not??
- 350 g. prawns, cleaned, shelled, and deveined.
- ½ cup sliced baby corn (khao-phot-on)
- ½ cup Pumpkin (fak-thong), cut into well pieces
- ½ cup Angled Gourd (Buap Liam), cut into well pieces
- ½ cup Straw Mushroom, cut into half pieces.
- ½ cup Hairy Basil leaves (Bai Maeng-Lak)
- 4 cups vegetable stock or water
- 12 pepper corns
- 12 shallots
- 1 tbsp shrimp paste
- ½ cup dried shrimp
- 2 tbsp fish sauce
- For make a spice mixture: Add pepper corns, shallots, shrimp paste, and dried shrimp in a mortar and pound until mixed thoroughly (or using food processor).
- Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
- When the soup boiling, add fish sauce. Wait for another 20 seconds, then add sliced baby corn, pumpkin, angled gourd and straw mushroom.
- When vegetables are cooked thoroughly, add prawns.
- Taste and add fish sauce or salt as desired, then remove from heat.
- Transfer to a serving bowl and serve immediately with hot steamed rice.