Gaeng Kiew Wan Pak

Gaeng Kiew Wan Pak is a vibrant and flavorful Thai green curry soup, packed with an array of fresh vegetables and aromatic herbs. This vegetarian delight is both nourishing and comforting, making it a perfect dish for any season.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 300 ml
• Green curry paste - 2 tablespoons
• Tofu (firm) - 150 grams, cubed
• Eggplant (Thai or regular) - 100 grams, sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Baby corn - 100 grams, halved
• Spinach - 100 grams, fresh
• Basil leaves - 1/2 cup, fresh
• Lime leaves - 2, torn
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste
• Lime - 1, juiced
• Chili (optional) - 1, sliced

Steps

1. In a large pot, combine the coconut milk and vegetable broth over medium heat.
2. Add the green curry paste to the pot and stir until well mixed, allowing it to simmer for about 3 minutes.
3. Introduce the cubed tofu and sliced eggplant, cooking for another 5 minutes until the eggplant begins to soften.
4. Add the sliced bell pepper, zucchini, and baby corn, and continue to simmer for an additional 5 minutes.
5. Stir in the fresh spinach, torn lime leaves, soy sauce, sugar, and salt, cooking for another 2-3 minutes until the spinach wilts.
6. Remove from heat and add fresh basil leaves and lime juice. Adjust seasoning if needed.
7. Serve hot in bowls, garnished with sliced chili if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and high in plant-based protein from tofu.

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