Lunch · 30 min · thai

Kaeng Liang (Thai Herbal Vegetable Soup)

Thai flavors, weeknight effort. Pumpkin meets oyster mushrooms in a 30-minute lunch worth keeping in rotation.

Ingredients

• 3 cups Pumpkin
• 2 cups Oyster mushrooms
• 1 cup Thai basil
• 2 stalks Lemongrass
• 3 slices Galangal
• 5 cups Vegetable broth
• 2 tbsp Lime juice
• 1 tbsp Soy sauce

Steps

1. Bruise the lemongrass stalks with the back of a knife and slice them into 2-inch pieces. Simmer with the galangal in the vegetable broth for 10 minutes to build a fragrant base.
2. Add the pumpkin cubes and simmer 8 minutes until they begin to soften at the edges. They will finish cooking as the soup rests.
3. Stir in the oyster mushrooms and simmer 3 more minutes, just until they turn silky.
4. Season with soy sauce and lime juice. Kaeng liang should taste clean and herbal, the vegetables sweet against the aromatic broth. No coconut, no heaviness.
5. Stir in the Thai basil off the heat and serve. This is the soup Thai grandmothers make when someone needs gentle food: light, warm, and quietly nourishing.

Build my plan — free

← All recipes