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Thai Kaeng Lieng Soup (Vegetable Soup) Recipe

A spicy, vegetable rich dish, this is a hearty Thai soup recipe with fresh sharp flavours. Ideal for a cold winters day. As with many thai recipes, this is a very healthy low fat meal. As such its a big hit with those watching their calorie intake.

You can vary what vegetables you add, the main flavour comes from the Kaeng Lien seasoning mix and dried baby shrimp. In this recipe I have added prawns, but this was purely for my own enjoyment. You can leave the soup vegetable only.

Another bonus of this dish is that it is quick and easy to make, and the ingredients are easy to get hold of in any western city.

Serves 2

100g of prawns

1/2 cup of watercress

1/2 cup of baby corn

1/2 a gourd

3 mushrooms

1 pack of Kaeng Lieng Mix

1/2 teaspoon of ground black pepper

1 tablespoon of dried baby shrimp

3 cups of water

Step 1: Peel the gourd. When peeled, cut in half lengthways, and then slice into triangles.

Step 2: Slice the sweetcorn and mushrooms.

Step 3: Add 3 cups of water to a wok and heat. Then add the Kaeng Lieng Seasoning mix and stir thoroughly. Follow by adding the baby shrimp and stirring

Step 4: Add the pepper, and stir.

Step 5: Add the mushrooms, watercress, baby corn, and chopped gourd and stir everything together

Step 6: Let the soup simmer for about 5 minutes, as you want to give the vegetables time to cook. Then add the prawns (if pre cooked. If raw, add them with the vegetables)

Step 7: Stir and let the soup cook for 5 more minutes. By now the vegetables should be white and a bit more translucent.

Step 8: If the vegetables dont look cooked, or you have chopped them thicker than shown in the video, then give them a few more minutes. Otherwise, serve in a bowl and enjoy