Kaeng Liang recipe Spicy Firm Vegetables with Curry Paste Recipe

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The passage in Thai you provided is about a recipe for a Thai dish called “Kaeng Liang”. This is a popular traditional Thai soup that doesn’t include coconut milk, making it a lighter alternative to other Thai curries. The soup is spicy, full of Thai herbs, and very flavorful. It’s often consumed by health-conscious individuals, as it’s packed with vegetables and shrimp. The passage also explains the health benefits of the ingredients used in the dish. Here’s a translation:

A Recipe for Kaeng Liang, a Vegetable Soup with Fresh Shrimp

Kaeng Liang is a popular dish among health-conscious individuals. If you make it yourself, it’s guaranteed to be packed with vegetables. Before we move on to the cooking process, let’s take a look at the benefits of Kaeng Liang.

Benefits of Kaeng Liang Ingredients:

• Kaffir lime leaves and Thai chili peppers have properties that can help dispel wind, aid digestion, and alleviate stomach discomfort. They also help stimulate sweating.
• Shallots help nourish the brain as they are rich in phosphorus.
• Pumpkin helps nourish the eyes, reduces the risk of cataracts, and helps control blood sugar levels.
• Gourd is rich in iron, which nourishes the red blood cells. It’s a mild laxative, stimulates bowel movements, and also stimulates milk production for breastfeeding mothers.
• Thai Black Galingale helps reduce hair loss, making hair roots stronger and giving hair more weight.
• Baby corn helps reduce cholesterol in the blood vessels, and prevents hardening of the arteries.

After understanding the benefits of the ingredients used in Kaeng Liang, let’s start cooking!

The passage you provided is a Thai recipe for Kaeng Liang, a vegetable soup with fresh shrimp, including a recipe for the Kaeng Liang curry paste. Here’s the translated version:

Kaeng Liang Curry Paste Ingredients

• 1-2 pieces of Thai Black Galingale (Krachai)
• 3-4 shallots
• 1 1/2 teaspoons of black peppercorns
• 1/3 cup of finely ground dried shrimp
• 1 teaspoon of shrimp paste

How to Make Kaeng Liang Curry Paste

Pound all ingredients in a mortar until finely ground.

Kaeng Liang Soup with Vegetables and Fresh Shrimp Ingredients

• Kaeng Liang curry paste
• 600 milliliters of chicken stock
• 50 grams of Kaeng Liang curry paste
• 50 grams of young watermelon (cut into cubes)
• 50 grams of baby corn (sliced)
• 50 grams of carrots (cut into cubes)
• 30 grams of sweet corn kernels
• 50 grams of gourd (sliced)
• 50 grams of pumpkin (cut into cubes)
• 150 grams of fresh shrimp
• 2 tablespoons of fish sauce
• 1 teaspoon of palm sugar
• 30 grams of kaffir lime leaves
• 30 grams of Thai morning glory shoots

How to Make Kaeng Liang Soup with Vegetables and Fresh Shrimp

1. Bring the chicken stock to a boil and add the Kaeng Liang curry paste. Stir to mix.
2. Add the young watermelon, baby corn, carrots, sweet corn kernels, gourd, and pumpkin. Cook until they are tender.
3. Add the shrimp and continue cooking.
4. Season with fish sauce and palm sugar. Taste and adjust the seasoning as needed. Cook until all ingredients are well-cooked.
5. Finally, add the kaffir lime leaves and Thai morning glory shoots.
6. Remove from the heat, ladle into a bowl, garnish with a few kaffir lime leaves, and serve.

(Note: This recipe may differ from others depending on regional variations and personal preference.)