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
Vegan

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
Soup
  • 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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comments

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

This was delicious. I will be making this regularly. The spicier the better, in my book, and as others have written, this is spicy! I added carrots to my soup (I add carrots to everything) and actually used more chiles de arbol then suggested. I'm very satisfied. Thanks so much for sharing!

Elena - 2014-02-23 03:23:50

I made this a week ago & made some changes to the recipe- I used a prepared chili paste instead & I added about 1/4 cup sweetened/shredded coconut to combat a little of the spiciness. I really loved it! I like spicy foods and this did not dissapoint. This is going to be a staple in my soup arsenal!

Kelly - 2014-02-19 18:59:22

Good soup

Maryse vienne - 2014-01-22 03:15:33

After reading all the reviews, my mouth is watering. Love spicy... Love bold flavors... :-)

Rita - 2014-01-21 22:57:25

Thai soup

Carole - 2014-01-21 16:59:40

This was awesome - I used 7 Thai chilis (they are spicier than the ones in the recipe so I used fewer), and after I tasted the broth and felt the chili was overpowering it I added an extra tablespoon of soy sauce. I also substituted spinach for the arugula and added carrots. Yum yum yum!!!

Kate - 2013-11-24 23:49:17

Flavor in this is great, but WAY too hot for us, and I even used half the chilies and replaced half the garlic with 2 inches of galangal, and I still needed to add 3 cups of broth and 2 tsp brown sugar to make it tolerably spicy! I doubled the mushrooms and used basil instead of mint since I was out.

Sarah - 2013-10-22 01:09:30

I loved this soup! I used all 15 chilis de árbol & it was really spicy & we liked it like that. This was my 1st time using fresh lemongrass & what a great experience it was. About.com offers some great tips on choosing, storing, & preparing this herb...it's important to NOT use the woody green parts on the top 2/3s. The turnip was wonderful with Swiss chard & baby arugula.

S.Milks - 2013-02-20 01:18:08