Thai Spicy Mixed Vegetable Soup - Kaeng Liang (แกงเลียง)
Recipe type: Soup, Main, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Classic Thai spicy mixed vegetable soup
  • 64g peeled shallots, sliced
  • 6g whole white peppercorns
  • 4g shrimp paste
  • 100g cooked shrimp meat
  • 4 cups (~ 1 liter) broth
  • 300g firm-flesh winter squash (kabocha or calabaza are ideal), cut into 1-inch cubes
  • 300g zucchini, cut into 1-inch cubes
  • 300g chayote, cut into 1-inch cubes
  • 300g baby corns
  • 200g mild-flavored mushrooms (button or oyster are great), cut into bite-sized pieces
  • 500g large shrimp, peeled and deveined
  • Fish sauce, to taste
  • 20g fresh lemon basil leaves
  1. In a mortar, pound together the shallots and peppercorns into a smooth paste.
  2. Add the shrimp meat and shrimp paste continue to pound until the shrimp and the paste become homogenous. If you don’t have a mortar, use equal amount of ground white pepper and blend that with the shallots and the shrimp meat in a small food processor until you get a smooth paste.
  3. Put the broth into a large pot along with the paste; bring to a boil.
  4. Immediately add the pumpkin, zucchini, chayote, corns, and mushrooms to the pot; bring to a gentle boil once again.
  5. Add a tablespoon of fish sauce to the pot.
  6. Once the vegetables are tender but still hold their shape, add the shrimp.
  7. Once the shrimp is cooked through, immediately turn off the heat.
  8. Add more fish sauce, if needed.
  9. Stir in the lemon basil leaves.
  10. Serve with rice as a main course.
Recipe by SheSimmers at