Gaeng Khaespicy Thai Vegetable Soup Recipes

Steps:

• Chile Paste:.
• Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
• Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
• Soup:.
• Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
• Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
• Add tofu, and cook 2 more minutes.
• Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
• Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Steps:

• Chile Paste: Put the salt and garlic in a mortar and pound with a pestle into a paste. Add the remaining ingredients one at a time, only after the previous one has been incorporated into the paste.
• Can use a food processor if you do not have a mortar and pestle. If making ahead, store in a jar with tight lid and refrigerate. It will keep for several weeks. Makes more than you will need for this dish.
• Soup: Heat a saucepan over high heat for one minute. Add the oil and wait for 30 seconds before adding the chicken. Stir to cook until the outsides turn white.
• Add the chile paste and stir until it is aromatic. Add the chicken broth and salt. When the liquid boils, add the vegetables and season with fish sauce.
• When the liquid boils, lower the heat to medium. Stir to mix. Once the vegetables are cooked, add the rice powder.
• Stir to mix and let the broth comes to a boil once more. Transfer to a serving bowl and garnish with arugula, basil, and parsley. Enjoy with hot cooked rice.