Photograph of the finished Kaeng liang

Thailand · Canh rau củ tiêu Thái

Kaeng liang

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 11.3 oz
  • Photograph of Mushrooms Mushrooms 5.6 oz
  • Photograph of Water spinach Water spinach 4.2 oz
  • Photograph of Prawns Prawns 7.1 oz
  • Photograph of Dried shrimp Dried shrimp 1.1 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.7 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Thai basil Thai basil 0.7 oz
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind dried shallots, dried shrimp, pepper, and shrimp paste into a smooth spice mixture.
  2. 2 Boil 350 ml of water, dissolve the spice mixture, then cook for 5 minutes.
  3. 3 Add the pumpkin and cook for 6 minutes, or until just tender.
  4. 4 Add mushrooms and fresh shrimp, and cook for another 3 minutes.
  5. 5 Add the water spinach, season with fish sauce and salt, then cook for 1 minute.
  6. 6 Turn off the heat, add the Thai basil, and ladle into a bowl.

With an appliance

  • Microwave 32 min

    Replace step 3: rotate the pumpkin in the covered bowl of seasoned water at 800W for 4 minutes; reduce by about 2 minutes, until the pumpkin is tender but holds its shape, and no stirring is needed. Mushrooms, shrimp, and vegetables will still be added in subsequent steps.

Start cooking