Spicy vegetables soup (Gaeng Liang)

Gaeng Liang Ingredients:

6 cups Water or chicken stock

1 cup Pumpkin, small diced

1 cup Sponge gourd, diced small (buab)

½ cup Grilled serpent-head fish or any kind of white flesh fish meat, break into chunks

1 cup Ivy gourd leaves (bai tam lung)

to taste Fish sauce

as needed Ground pepper

1 cup Mint basil leaves (bai mang lak)

Gaeng Liang Paste, Ingredients:

¼ cup Shallots, sliced

1 Tbsp. White peppercorns

1 Tbsp. Shrimp paste (ka pi), roasted until fragrant

¼ cup Grilled serpent-head fish or any kind of white flesh fish meat, break into chunks

Preparation:

1. Make a paste by pounding together in a pestle and mortar, shallots, white peppercorns and shrimp paste (ka pi).

2. Boiled the water in sauce pan, dissolve the prepared paste in boiling water. Bring back to a boil.

3. Add pumpkin pieces, bring water back to boil then add the sponge gourd and allow the water to boil again. Add ivy gourd-leaves and ground dry shrimp. Adjust seasoning with fish sauce and ground pepper.

4. Before serving add mint basil leaves (bai mang rak) and immediately take off heat.

Note:

A. Any kind of non aromatic gourd family vegetable can be substituted for sponge gourd.

B. Ivy gourd leaves: any green slightly bitter vegetables can be substituted. (Spinach, kale etc.)

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