Recipe - Kaeng Liang [Vegetable Soup

SPICE MIXTURE
10 Prik thai (black pepper
corns)
1 tablespoon Kapi (fermented shrimp
paste)
3 tablespoon Of nam pla (fish sauce)
10 Hom daeng (shallots purple
onions)
One half cup Dried shrimp

OTHER INGREDIENTS
1 tablespoon Red curry paste
2 tablespoon Nam prik pao (chilis paste
in oil)
1 tablespoon Fish sauce
5 cup Vegetables
5 Stems bai horapha (sweet
Thai basil)
4 cup Vegetable stock

Date: Sat, 11 May 1996 10:29:43 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
as opposed to tom jabchai, this *is* a vegetarian dish.

Though normally included in Thailand, the curry paste and chili beans in
oil can be considered optional for those who are looking for something with
a little less heat.

You can use any vegtables available, but typically in Thailand it would be
made from one of the gourds (buap liam (sponge gourd), phak dumleung (gord
gourd), phak nam tao (bottle gourd)) or from phak wan (a forest tree, latin
name melientha suavis the leaves and flowers are used, and are slightly
sweet) or banana flowers.

If one of the gourds is used it is cut into bite sized chunks first.

Method: in a mortar and pestle or food processor, grind the spice mixture
ingredients to a smooth paste. Bring the stock to a boil and add the spice
mixture, curry paste, and prik nam pao, and stire until thoroughly mixed.
When it is again boiling, and mixed, stir in the fish sauce. add the
vegetables and basil, stir until cooked.

The vegetables should be minimally cooked especially gourd, which will
become soft and unpallatable if overcooked.

Taste and adjust the saltiness by adding more fish sauce if required.

CHILEHEADS DIGEST V2 #316

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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