Photograph of the finished Kaeng liang goong sod

Thailand · Canh rau thảo mộc tôm Kaeng liang

Kaeng liang goong sod

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

What to get ready

  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Pumpkin Pumpkin 1.3 lb
  • Photograph of Malabar spinach Malabar spinach 14.1 oz
  • Photograph of Sweet corn Sweet corn 14.1 oz
  • Photograph of Mushrooms Mushrooms 11.3 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 2.8 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Krachai fingerroot Krachai fingerroot 2.8 oz
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind shallots with black pepper, galangal, shrimp paste, and some shrimp to make a spice mixture.
  2. 2 Kaeng liang uses black pepper instead of chili peppers for spiciness, a hallmark of an ancient Thai soup.
  3. 3 Boil 800 ml of water, then pour in the crushed mixture and cook for 8 minutes.
  4. 4 Add the pumpkin and corn and cook for 10 minutes until tender.
  5. 5 Add the remaining mushrooms and shrimp and cook for 2 minutes.
  6. 6 Add the spinach and basil leaves and turn off the heat immediately; overcooking will make the vegetables slimy and lose their color.

With an appliance

  • Microwave 32 min

    Replace step 4: add pumpkin and corn to the bowl with the seasoned water, cover loosely, and microwave at 900W for 7 minutes; reduce by about 3 minutes, the vegetables will be cooked evenly and you won't need to watch the pot. For mushrooms, shrimp, and leafy vegetables in steps 5-6, return them to the pot on the stove for exactly 2 minutes, then turn off immediately to prevent them from becoming tough or slimy.

Start cooking