Gang Liang is a traditional Thai vegetable soup often described as a light, clear-broth curry. Despite being called a curry, it contains no coconut milk, making it lighter and more refreshing than many Thai curries.
It is known for its aromatic herbal flavors, combining seasonal vegetables with a peppery, fragrant curry paste. Gang Liang is commonly enjoyed as a healthy comfort food and is especially popular for its nourishing qualities
Common Ingredients
The vegetables vary by season and region, but often include:
- Pumpkin
- Baby Corn
- Angle gourd
- Mushrooms
- Lemon basil leaves
Basic Curry Paste
Pound together:
- Dried shrimp, or smoked dried fish, (or “Tua Nao Cap” dried fermented soy bean sheet for vegan)
- Shallots
- Black or white peppercorns
- Finger ginger
- Shrimp paste (or vegan shrimp paste which is more available now)
How to Make Gang Liang
- Pound the curry paste ingredients into a smooth paste.
- Bring water or light stock to a simmer.
- Dissolve the curry paste into the broth.
- Add vegetables, starting with those that take longer to cook.
- Simmer until the vegetables are just tender.
- Season with fish sauce to taste.
- Add leafy greens and herbs toward the end.
- Serve hot with steamed jasmine rice.
