Gaeng Phed Yang

Gaeng Phed Yang is a rich and aromatic vegan Thai soup that combines the warmth of coconut milk with the vibrant flavors of red curry and fresh vegetables. This delightful dish is perfect for those seeking a comforting and nutritious meal with a hint of spice.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 250 ml
• Red curry paste - 2 tablespoons
• Tofu, firm - 200 grams, cubed
• Mushrooms, shiitake or button - 150 grams, sliced
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Green beans - 100 grams, trimmed
• Lime juice - 2 tablespoons
• Fresh Thai basil leaves - 10 grams
• Fresh cilantro - 10 grams, chopped
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Chili flakes - to taste

Steps

1. In a pot, heat a bit of vegetable broth over medium heat and sauté the red curry paste for 1-2 minutes until fragrant.
2. Add the coconut milk and remaining vegetable broth to the pot, stirring to combine thoroughly.
3. Introduce the cubed tofu, mushrooms, bell pepper, and carrot, and bring the soup to a gentle simmer.
4. After 5 minutes, add the broccoli and green beans to the pot and continue to cook for another 5-7 minutes until all vegetables are tender.
5. Stir in the lime juice, soy sauce, sugar, and chili flakes to taste, adjusting seasoning as desired.
6. Remove from heat and garnish with fresh Thai basil and chopped cilantro before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.7 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• High in protein due to tofu, supporting muscle health.

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