Best Gaeng Khaespicy Thai Vegetable Soup Recipes

SPICY THAI VEGETABLE SOUP

Spicy Thai Vegetable Soup image

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Provided by Krista

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 20

Ingredients

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Steps:

Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g

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

Ingredients

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