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.
My Private Note
Units: US | Metric
- 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
- 1Chile Paste:.
- 2Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
- 3Combine 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).
- 5Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
- 6Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
- 7Add tofu, and cook 2 more minutes.
- 8Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!
Browse Our Top Soy/Tofu Recipes
Nutritional Facts for Gaeng Khae(Spicy Thai Vegetable Soup)
Serving Size: 1 (117 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 68.9
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 901.8 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 2.8 g
- Sugars 1.6 g
- Protein 5.7 g
The following items or measurements are not included: