36min 4 ppl
Vegan Gaeng Liang
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 7 steps
Medium: 31–60 min or 7–12 steps
120 kcalper person
Protein 8g
Carbs 14g
Fats 4g
About this dish
A peppery Southern Thai vegetable soup built on a pounded shallot base, simmered with pumpkin, courgette and tofu.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Pumpkinpeeled and diced300 g
- Courgettessliced into rounds150 g
- Holy basilleaves picked, about a handful1
- Thai shallots4
- Garlic cloves3 clove
Plant Proteins
- Firm tofucut into cubes300 g
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.
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 tofu, and simmer for 4 minutes until the tofu is heated through.
Approx. 4 minutes
6
Stir in the holy basil leaves and remove from the heat.
Approx. 2 minutes
7
Serve hot.
Approx. 2 minutes
