nutritional information

Per 1-cup serving:

  • Calories: 126
  • Protein: 9 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 17 g
  • Cholesterol: 0 mg
  • Sodium: 811 mg
  • Fiber: 4 g
  • Sugar: 4 g

Gaeng Khae (Spicy Thai Vegetable Soup)

Gaeng Khae (Spicy Thai Vegetable Soup)

Serves 4

This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever. The flavorful base is a hand-ground paste of chiles, garlic, lemongrass, and shallots. If you don’t have a mortar and pestle, blend all the ingredients in a food processor. Serve with brown or red rice.
Chile Paste
  • 15 dried chiles de arbol or Japones chiles
  • 8 cloves garlic, peeled
  • ½ tsp. salt
  • 2 stalks lemongrass, minced
  • 2 shallots, minced (½ cup)
  • 1 tsp. red miso
  • 4 cups low-sodium vegetable broth
  • 2 Tbs. low-sodium soy sauce
  • 1 ½ cups sliced beet greens, Swiss chard, escarole, turnip greens, or kale
  • 1 cup turnip or fennel chunks
  • ½ cup sliced mushrooms
  • 1 cup firm tofu chunks
  • 1 cup coarsely chopped arugula
  • ½ cup fresh mint leaves
  • ¼ cup coarsely chopped parsley

To make Chile Paste:

1. Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.

2. Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste.

To make Soup:

3. Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, 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.

January 2010 p.72

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This soup is way too hot. I would not use more than 4-5 chilies. I used the 15 listed in the recipe and doubled the broth and it was still way too hot.

Marsha - 2015-03-23 20:21:25

Love your recipes.Subscribe to your magazine.

Lucia Frazier - 2015-03-15 23:02:21

Feels a lovely recripe

Anju - 2015-03-02 23:19:17

Sounds good !!!

Kathy - 2015-03-02 22:57:36

Question, where is the kcal come from? Apart from the tofu, else doesnt seems to have much calories that add up to a ttl of 400 kcal?

Natalie - 2015-02-03 14:25:47

Reporting back. I used 1 Tablespoon (Tuong Ot Toi Viet-Nam) Chili Garlic Paste and thought it could have been doubled...I added about a tsp of Sriracha sauce per bowl and some salt/pepper. I am not a vegetarian so I would eliminate the tofu and substitute chicken or garbanzo beans perhaps. I used kale and turnips which I liked. Prob eliminate the mint. Was thinking it could use some julienned carrots and some minced garlic next time too. I will try it again adding my own twist as stated.

JSP - 2015-01-11 23:16:20

Same question as asked on 10/14/2014 How much Thai Chili Paste should I use if I am not making it from scratch?? I guess I will start with a Tablespoon and adjust from there.

JSP - 2015-01-08 17:58:47

Increase the lemongrass and decrease the chillies to 1 to 4 and no more. Recipe does not specify how much chilli pastes should be added. I added only two teaspoon due to amount of chillies and could not taste any thing else. Recipe is good and easy but author needs to look at it and make changes.

N shah - 2015-01-06 19:26:28

The 15 chiles are way too many. Should be cut down to 3-4 as the soup is way too hot.

Deborah ling - 2014-12-02 00:30:43

If I were to use an already prepared Thai chili paste, how much should I use?

Troy Mclure - 2014-10-24 23:45:31

This soup is SO DELICIOUS! We used 15 dried Thai chilis, Lacinato kale instead of beet greens and diced sweet potato instead of fennel because that's what we had on hand. We pored the soup over brown rice vermicelli before serving. This recipe is going in the regular rotation for sure!

Elena Hack - 2014-03-27 15:43:14