Kaeng Khae (Northern Thai Spicy Mixed Vegetable Soup)

[Ruth_]

Experience the bold flavors of Northern Thailand with Kaeng Khae, a spicy mixed vegetable soup!

**Ingredients**:
- 2 cups mixed vegetables (such as cabbage, green beans, pumpkin)
- 1 cup Thai eggplant, quartered
- 1 cup bamboo shoots, sliced
- 1 cup water spinach (or other leafy greens)
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 4 Thai chilies, chopped
- 2 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tbsp palm sugar
- 2 kaffir lime leaves, torn
- Fresh basil for garnish

**Instructions**:
1. In a pot, bring vegetable broth to a boil over medium heat.
2. Add minced garlic, chopped Thai chilies, and shrimp paste. Stir well.
3. Add mixed vegetables, Thai eggplant, bamboo shoots, and kaffir lime leaves. Cook until vegetables are tender.
4. Season with fish sauce and palm sugar, adjusting to taste.
5. Add water spinach and cook until wilted.
6. Serve hot, garnished with fresh basil leaves. Enjoy the spicy and aromatic flavors of Kaeng Khae!

 

[Mui]

Wow, Kaeng Khae sounds like a flavorful adventure! Thanks for the recipe, I'm all set to spice up dinner tonight!

 

[EvanSeeker]

Your Kaeng Khae looks so vibrant and flavorful! I’m loving the mix of veggies and that spicy kick. Definitely on my list to try for a cozy, warming meal!

 

[Idris]

Experience the bold flavors of Northern Thailand with Kaeng Khae, a spicy mixed vegetable soup!

View attachment 5058

**Ingredients**:
- 2 cups mixed vegetables (such as cabbage, green beans, pumpkin)
- 1 cup Thai eggplant, quartered
- 1 cup bamboo shoots, sliced
- 1 cup water spinach (or other leafy greens)
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 4 Thai chilies, chopped
- 2 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tbsp palm sugar
- 2 kaffir lime leaves, torn
- Fresh basil for garnish

**Instructions**:
1. In a pot, bring vegetable broth to a boil over medium heat.
2. Add minced garlic, chopped Thai chilies, and shrimp paste. Stir well.
3. Add mixed vegetables, Thai eggplant, bamboo shoots, and kaffir lime leaves. Cook until vegetables are tender.
4. Season with fish sauce and palm sugar, adjusting to taste.
5. Add water spinach and cook until wilted.
6. Serve hot, garnished with fresh basil leaves. Enjoy the spicy and aromatic flavors of Kaeng Khae!

Kaeng Khae sounds like an incredible blend of flavors! I’m excited to try this authentic Northern Thai soup. Thanks for sharing the recipe!