Gaeng Liang (Southern Mixed Vegetable and Prawn Soup)
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Ingredients
- 250 g raw king prawns, peeled and deveined
- 200 g pumpkin, peeled and cubed
- 150 g courgette, diced
- 100 g baby corn
- 3 shallots
- 1 tbsp dried shrimp
- 2 tbsp fish sauce
- 1 tsp white pepper
- 15 g fresh holy basil or thai basil
Nutrition (per serving)
- Calories
- 101 kcal
- Protein
- 14.4 g
- Carbohydrate
- 8.7 g
- of which sugars
- 4.6 g
- Fat
- 0.7 g
- of which saturates
- 0.3 g
- Fibre
- 2.1 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and dried shrimp with a splash of water to a rough paste.
- 2
Bring 900ml water to the boil in a large pan and stir in the paste.
- 3
Add the pumpkin and simmer for 8 minutes until almost tender.
- 4
Add the courgette and baby corn and simmer for 5 minutes.
- 5
Add the prawns and cook for 3 minutes until they turn pink and opaque all the way through.
- 6
Season with the fish sauce and white pepper.
- 7
Stir in the holy basil leaves and serve hot with jasmine rice on the side.
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