Kaeng Liang Jay (Vegan Southern Mixed Vegetable Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g firm tofu, cubed
- 200 g pumpkin, peeled and cubed
- 150 g courgette, diced
- 100 g baby corn
- 3 shallots
- 2 tbsp vegetarian fish sauce
- 1 tsp white pepper
- 15 g fresh holy basil or thai basil
Nutrition (per serving)
- Calories
- 122 kcal
- Protein
- 10.1 g
- Carbohydrate
- 9.1 g
- of which sugars
- 5.1 g
- Fat
- 4.5 g
- of which saturates
- 0.8 g
- Fibre
- 2.6 g
- Salt
- 1.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend or finely chop the shallots to a rough paste.
- 2
Bring 900ml water to the boil in a large pan and stir in the shallot paste.
- 3
Add the pumpkin and simmer for 8 minutes until almost tender.
- 4
Add the courgette, baby corn and tofu and simmer for 5 minutes.
- 5
Season with the vegetarian fish sauce and white pepper.
- 6
Stir in the holy basil leaves and serve hot with jasmine rice on the side.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.