49min 4 ppl
Gaeng Liang Jay
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 7 steps
Medium: 31–60 min or 7–12 steps
90 kcalper person
Protein 4g
Carbs 16g
Fats 1g
About this dish
A peppery Southern Thai vegetable soup built on a pounded shallot base, simmered with pumpkin, courgette and shiitake mushrooms.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Shiitake mushroomssliced200 g
- Pumpkinpeeled and diced300 g
- Courgettessliced into rounds150 g
- Holy basilleaves picked, about a handful1
- Thai shallots4
- Garlic cloves3 clove
Tins & Jars
- Sweetcornkernels cut from the cob100 g
- Vegetable stock800 ml
Spices & Seasonings
- White pepper1 tsp
Utensils
- Mortar and pestle
- Saucepan
- Chopping board
- Sharp knife
Method
1
Pound the shallots, garlic and white pepper into a coarse paste using a mortar and pestle.
Approx. 8 minutes
2
Peel and dice the pumpkin, and slice the courgettes and shiitake mushrooms.
Approx. 8 minutes
3
Bring the vegetable stock to the boil in a saucepan, then stir in the pounded paste.
Approx. 3 minutes
4
Add the pumpkin and simmer for 8 minutes until almost tender.
Approx. 8 minutes
5
Add the courgettes, sweetcorn and shiitake mushrooms, and simmer for 5 minutes until tender.
Approx. 5 minutes
6
Stir in the holy basil leaves and remove from the heat.
Approx. 2 minutes
7
Serve hot.
Approx. 2 minutes
