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Gaeng hor (herb and vegetable stew): recipe illustration
Soups

Gaeng hor (herb and vegetable stew)

A light Laotian stew mixing seasonal vegetables and aromatic herbs in a broth flavored with fish. It is often made with whatever is available at the market and eaten as a one-pot meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

137 kcal per serving

Protein
17.7 g
Carbohydrates
10.9 g
of which sugars
8.9 g
Fat
1.1 g
Fiber
6.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the zucchini, carrots and eggplant into even pieces, and trim the green beans.
  2. Pound the garlic, chilies, sliced lemongrass and galangal in a mortar.
  3. Bring the water to a boil with the aromatic paste and let it infuse for 5 minutes.
  4. Add the carrots and eggplant and cook for 8 minutes, then the zucchini and green beans for 5 minutes.
  5. Place the fish fillets on top of the vegetables and cook for 4 minutes without stirring.
  6. Season with fish sauce, salt and pepper, then sprinkle with chopped basil before serving.

Variations and tips

Vegetarian version. Replace the fish with chickpeas and add a spoonful of fermented soybean paste.

More ideas

Gaeng ka lang (banana blossom soup)55 min · 4 serv.Khao poon (soupe de vermicelle de riz)1 h 05 · 4 serv.Khao piak sen (Lao chicken rice noodle soup)1 h 05 · 4 serv.Gaeng bai mak (moringa leaf soup)35 min · 4 serv.Gaeng bong (vegetable soup with fish broth)45 min · 4 serv.Gaeng oum (chicken stew with herbs)1 h 05 · 4 serv.Gaeng pa (spicy fish soup)45 min · 4 serv.Gaeng som ma khuea (sour eggplant soup)40 min · 4 serv.

Original Ecomely recipe.