Gaeng Khae (Spicy Thai Vegetable Soup)
If you want to add more Asian recipes to your repertoire, Gaeng Khae (Spicy Thai Vegetable Soup) might be a recipe you should try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 175 calories, 11g of protein, and 4g of fat per serving. This recipe serves 4 and costs $4.76 per serving. Autumn will be even more special with this recipe. Head to the store and pick up mushrooms, beet greens, low sodium soy sauce, and a few other things to make it today. 4664 people were glad they tried this recipe. It works well as a soup. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is amazing. Similar recipes include Gaeng om: Thai herbed pork and vegetables, Spicy Thai Vegetable Kabobs, and Spicy Vegetable Pad Thai.
Servings: 4
Ingredients:
1 cup coarsely chopped arugula
1 ½ cups sliced beet greens, Swiss chard, escarole, turnip greens, or kale
15 dried chiles de arbol or Japones chiles
1 cup turnip or fennel chunks
½ cup fresh mint leaves
8 cloves garlic, peeled
2 stalks lemongrass, minced
2 Tbs. low-sodium soy sauce
½ cup sliced mushrooms
¼ cup coarsely chopped parsley
1 tsp. red miso
½ tsp. salt
2 shallots, minced (½ cup)
1 cup firm tofu chunks
4 cups low-sodium vegetable broth
Equipment:
bowl
mortar and pestle
sauce pan
Cooking instruction summary:
To make Chile Paste:1. Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.2. Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste.To make Soup:3. Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.
Step by step:
To make Chile Paste
1. Soak chiles in bowl of boiling water 30 minutes.
2. Drain, pat dry, and finely chop.
3. Combine garlic and salt in mortar, and pound with pestle.
Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste.To make Soup
1. Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste.
2. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes.
3. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.
Nutrition Information:
covered percent of daily need
