Gaeng Khae(Spicy Thai Vegetable Soup) Recipe

Name: Gaeng Khae(Spicy Thai Vegetable Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chile Paste; 15 dried arbol chiles (or japones chiles); 8 garlic cloves, peeled; 1/2 teaspoon salt; 2 stalks lemongrass, minced; 2 shallots, minced (1/2 cup); 1 teaspoon red miso; Soup; 4 cups vegetable broth (preferably low sodium); 2 tablespoons soy sauce; 1 1/2 cups sliced beet leaves (or Swiss chard or escarole, turnip greens, kale, etc.); 1 cup fennel, diced (or turnips); 1/2 cup sliced mushrooms; 1 cup firm tofu, diced; 1 cup coarsely chopped arugula; 1/2 cup fresh mint leaves; 1/4 cup fresh parsley, coarsely chopped

Servings: persons

Chile Paste
15 dried arbol chiles (or japones chiles)
8 garlic cloves, peeled
1/2 teaspoon salt
2 stalks lemongrass, minced
2 shallots, minced (1/2 cup)
1 teaspoon red miso
Soup
4 cups vegetable broth (preferably low sodium)
2 tablespoons soy sauce
1 1/2 cups sliced beet leaves (or Swiss chard or escarole, turnip greens, kale, etc.)
1 cup fennel, diced (or turnips)
1/2 cup sliced mushrooms
1 cup firm tofu, diced
1 cup coarsely chopped arugula
1/2 cup fresh mint leaves
1/4 cup fresh parsley, coarsely chopped

1
Chile Paste:.
2
Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
3
Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
4
Soup:.
5
Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
6
Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
7
Add tofu, and cook 2 more minutes.
8
Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!

343

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chile Paste, 15 dried arbol chiles (or japones chiles), 8 garlic cloves, peeled, 1/2 teaspoon salt, and more.

Yes, Gaeng Khae(Spicy Thai Vegetable Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gaeng Khae(Spicy Thai Vegetable Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions