Spicy Vegetable Soup from North-Thailand (Gaeng Khae)
This simple vegan and spicy soup recipe is based in the north of Thailand. The locals eat this vegetable soup called Gaeng Khae as a traditional medicine soup when the have a cold. Or just to protect to get one. Our version of Gaeng Khae is 100 % vegan, gluten and lactose free and you cook it in only 15 minutes.
1,5 l Love.Food.Asia. veggie stock
2 tbs soy sauce
4 tsp Love.Food.Asia Chili Sauce 2.0
100 g coarsely chopped savoy
100 g turnip or kale greens
100 g turnip, diced
100 g sweet potato, diced
100 g sliced mushrooms
1 block firm tofu, diced
100 g coarsely chopped arugula
1 bunch fresh mint leaves
50 g coarsely chopped parsley
Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chili Paste. Add savoy, turnip, sweet potato and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt. Serve vegetable soup with a spicy sauce.