Gaeng Khae (Spicy Vegetable Soup from Thailand)
Gaeng Khae is a spicy vegetable soup from Thailand. The vegan soup has its roots in the Isaan Region in North 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.
4 SERVINGS
Ingredients (Chili Paste)
10 dry chilis, soaked in water
4 garlic cloves
½ tsp salt
2 stalks lemongras, chopped
2 shallots, chopped
Ingredients (Soup)
1,5 l veggie stock
100 g savoy, coarsely chopped
100 g fennel, chopped
2 tbs soy sauce
100 g sliced mushrooms
1 block firm tofu, diced
1 bunch fresh mint leaves
50 g parsley, coarsely chopped
Fist you have to grind all ingredients for the chili paste in a mortar until you have a smooth paste. It is important to use only the white part of the lemongrass.
Now bring veggie stock to a boil in a saucepan over high heat. Stir in soy sauce and freshly grinded chili paste. Add veggies and mushrooms and simmer for 5 minutes. Reduce heat to medium-low and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in hebs and simmer 2 more minutes. Serve Gaeng Khae with rice and a chili sauce.
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