Gaeng Pa

Gaeng Pa, also known as Jungle Curry, is a vibrant and aromatic Thai soup that's packed with fresh vegetables and herbs, making it a delightful and healthy option. This gluten-free dish bursts with flavor while showcasing the essence of Thai culinary traditions.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 300 ml
• Thai green curry paste - 2 tablespoons
• Fresh basil leaves - 1/2 cup, chopped
• Kaffir lime leaves - 3, torn
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Mushrooms - 150 grams, sliced
• Snow peas - 100 grams, trimmed
• Thai eggplant - 100 grams, quartered
• Lime juice - 2 tablespoons
• Fish sauce (gluten-free) - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Red chili - 1, sliced (optional for heat)

Steps

1. In a large pot, heat the vegetable broth and coconut milk over medium heat until simmering.
2. Add the Thai green curry paste and stir until it dissolves into the liquid.
3. Incorporate the kaffir lime leaves, then add the zucchini, bell pepper, and carrot. Cook for about 5 minutes until slightly tender.
4. Add the mushrooms, snow peas, and Thai eggplant, cooking for an additional 5-7 minutes until all vegetables are tender but still crisp.
5. Stir in the fish sauce and lime juice, adjusting to taste.
6. Remove from heat and add the fresh basil and cilantro, mixing gently.
7. Serve hot, garnished with sliced red chili if desired.

Nutrition

• Calories: 290
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 21 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• Low in calories while providing a hearty and satisfying meal.

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