Vegetarian

Gaeng Khae (Spicy Thai Soup) is for Soup.

Gaeng Khae (Spicy Thai Soup) takes 30 minutes to prepare.

Gaeng Khae (Spicy Thai Soup) takes 20 minutes to cook.

Gaeng Khae (Spicy Thai Soup) makes 4 servings.

The ingredients for Gaeng Khae (Spicy Thai Soup) are:

* 15 dried chiles de arbol or Japones chiles
* 8 cloves garlic, peeled
* 1/2 tsp. salt
* 2 stalks lemongrass, minced
* 2 shallots, minced (1/2 cup)
* 1 tsp. red miso

Soup

* 4 cups low-sodium vegetable broth
* 2 Tbs. low-sodium soy sauce
* 1 1/2 cups sliced beet greens, Swiss chard, escarole, turnip greens, or kale
* 1 cup turnip or fennel chunks
* 1/2 cup sliced mushrooms
* 1 cup firm tofu chunks
* 1 cup coarsely chopped arugula
* 1/2 cup fresh mint leaves
* 1/4 cup coarsely chopped parsley

Here is how you make Gaeng Khae (Spicy Thai Soup):

1. To make Chile Paste: Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.2. Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste.3. To make Soup: Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.Number of Servings: 4Recipe submitted by SparkPeople user DRISUS.

The nutritional information for Gaeng Khae (Spicy Thai Soup) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 285.8

• Total Fat: 15.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,758.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 4.5 g
• Protein: 21.7 g