Gaeng Liang

1. 1

   Prepare the curry paste

   Using a stone mortar and pestle, crush the white peppercorns until they become a fine powder. Chop all herbs into small pieces. Add ingredients in this order, pounding to a fine paste between each addition: grachai (fingerroot), garlic, shallots, then Thai chilies. Add the finely diced mushrooms and pound thoroughly. Finally, incorporate the salted bean paste and shrimp paste, mixing well. Set aside.

   NaNh NaNm

   Tips:

   • • The order of adding ingredients matters - it helps break down each component properly
   • • For vegetarian version, use miso or fermented soy paste instead of shrimp paste
2. 2

   Prepare the vegetables

   Peel and cube the kabocha pumpkin into bite-sized pieces. Trim and peel the snake gourd, halve lengthwise, scoop out seeds, and cut into pieces. Halve the ivy gourd lengthwise and cut into bite-sized pieces. Peel the luffa and cut into chunks. Strip the lemon basil leaves from their stems.

   NaNh NaNm

   Tips:

   • • Keep vegetables roughly the same size for even cooking
   • • Prep all vegetables before starting to cook for easier workflow
3. 3

   Build the broth

   Bring 4 cups of water to a boil in a pot. Add the prepared curry paste to the boiling water, stirring until completely dissolved. Season with salt - the broth should taste notably salty with pronounced white pepper and grachai flavors. Let it come back to a boil.

   NaNh NaNm

   Tips:

   • • Don't be afraid to make the broth well-seasoned - the vegetables will absorb some of the saltiness
   • • The broth should have a clear appearance unlike thicker curries
4. 4

   Cook the vegetables in stages

   Add the kabocha pumpkin first as it requires the longest cooking time. Let it cook for about 5 minutes until it begins to soften. Next, add the gourds (ivy gourd, luffa, and bottle gourd). Cook for 2-3 minutes until they begin to soften. Finally, add the remaining mushrooms and cook for another 1-2 minutes.

   NaNh NaNm

   Tips:

   • • Stagger the vegetables by cooking time to prevent overcooking
   • • The pumpkin should be tender but not falling apart
   • • Gourds should still have a slight bite to them
5. 5

   Final seasoning and finish

   Taste and adjust seasoning with additional salt if needed. Add white soy sauce and palm sugar if using. Just before serving, stir in the lemon basil leaves and remove from heat. The residual heat will wilt the basil perfectly. Ladle into serving bowls and garnish with additional lemon basil leaves.

   NaNh NaNm

   Tips:

   • • Don't overcook the basil - it should be just wilted to maintain its aromatic properties
   • • The soup is best served immediately while hot

• •Without lemon basil this dish cannot be properly replicated - it is the essential herb that defines the dish
• •Use a stone mortar and pestle for the curry paste if possible, as it creates the best texture and releases oils from the aromatics
• •The soup should have a clear broth, not thick like other Thai curries
• •Adjust the white pepper to your heat preference - it provides a different type of heat than chilies
• •This soup keeps well in the refrigerator for 2-3 days and flavors develop even more over time
• •Grachai (fingerroot) creates an aroma that is truly unique to this dish - try to find it fresh or frozen at Asian markets

• •
  Jasmine rice - the soup is typically eaten as part of a meal with rice
• •
  Thai fish cakes (Tod Mun Pla) - provides protein contrast
• •
  Nam Prik (Thai chili dips) with fresh vegetables
• •
  Simple stir-fried dishes to complement the soup's light nature
• •
  Grilled or fried fish for a complete home-style Thai meal

Gaeng Liang is considered one of the oldest Thai soups, likely dating back over 1000 years - long before the Portuguese introduced chili peppers to Thailand in the 16th century. This places it among the most ancient and unchanged dishes in Thai cuisine. The soup originates from central and northern Thailand, where it was developed in rural communities as a way to utilize abundant seasonal vegetables and herbs from backyard gardens. Historically, it was everyday modest food cooked at home, embodying the Thai philosophy of 'food as medicine.' The medicinal properties of Gaeng Liang have been recognized for centuries, with traditional Thai medicine practitioners adapting the vegetable ingredients based on specific health conditions. It is particularly famous for being served to nursing mothers, as it is believed to help boost breast milk supply and provide essential nutrients during postpartum recovery. The soup represents the harmonious balance of flavors and health benefits that is central to Thai culinary philosophy.

What makes Gaeng Liang authentic is the use of white peppercorns as the primary heat source rather than chilies, marking it as pre-Columbian Thai cuisine. The essential ingredients that cannot be omitted are: lemon basil (bai mangluck) which gives the soup its signature aroma; grachai (fingerroot) for its unique flavor profile; and a variety of gourd vegetables which are traditional to the recipe. The curry paste must be made with a mortar and pestle in the traditional order of ingredients for proper flavor development. Unlike other Thai soups that may have thicker, coconut-based broths, authentic Gaeng Liang has a clear, light broth that allows the flavors of the vegetables and herbs to shine through. The soup should taste notably peppery with a pronounced grachai flavor, balanced by the aromatic lemon basil. Traditional preparation involves cooking vegetables in stages based on their required cooking times, and the lemon basil should only be wilted at the very end to preserve its aromatic oils. Authentic versions may include shrimp or dried shrimp for additional umami, though the dish is easily adapted for vegetarian diets while maintaining its essential character.