Thai Spices vegetablemixed soup or Gaeng Liang is high in fiber,promoting digestion and supporting a healthy gut microbiome.Moreover itrelieves indigestion and supports gut comfort.
Functional Pathway Link:
Galangal eases digestion, kills harmful microbes,and supports immunity with its strong antioxidant and anti-inflammatoryproperties.while zucchini is low in calories and high in fiber, promotingdigestion and supporting a healthy gut microbiome. Fingerroot relievesindigestion and supports gut comfort
Notes:
Serve hot with steamed jasmine rice. It's perfectas a light, nourishing meal that’s full of fiber and Thai herbal goodness.
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Soup base:
● 3 cups vegetable stock or water ● 1 tablespoon black peppercorns
● 1 cup baby corn, sliced ● 3 shallots, peeled
● 1 cup zucchini or angled luffa,chopped ● 5 cloves garlic
● 1/2 cup pumpkin or wintermelon, diced ● 1 slice galangal
● 1/2 cup carrots, sliced ● 3 slices fingerroot
● 1/2 cup Thai basil 3–5 Thai bird’s eye chilies (adjust to taste)
● 1/2 cup straw mushrooms
● 1/2 cup ivy gourd or any leafygreens
● 1/2 cup corn kernels
● 1 tablespoon soy sauce or lightsoy sauce
● 1 teaspoon salt
1/2 teaspoon sugar
1. Make the curry paste
Pound or blend all curry paste ingredients together into a smooth paste. You can add a little water to help with blending if needed.
2. Boil the broth
In a pot, bring the vegetable stock to a boil. Add the curry paste and stir to dissolve it into the broth.
3. Add the vegetables
Add harder vegetables like pumpkin, carrots, or baby corn first. Let them cook until just tender (about 5–7 minutes).
Then add quicker-cooking veggies like zucchini, mushrooms, corn kernels, and ivy gourd. Simmer for another 3–5 minutes.
4. Season the soup
Add soy sauce, salt, and sugar to taste.
5. Add Thai basil leaves
Turn off the heat and stir in Thai basil leaves just before serving.
