curry
Gaeng Liang
แกงเลียง
Medium-Mild
Gaeng Liang is a light, vegetable-packed Thai soup-curry made with black pepper, shrimp paste, and lemongrass — often called the most nutritious dish in Thai cuisine.
Cultural Origin
Gaeng liang is one of the oldest Thai curries, predating the arrival of New World chilies, and is built on a paste of white pepper, shallot, shrimp paste and krachai (fingerroot). It is a clear, peppery, herbal vegetable soup with sweet leaves such as bai tamlueng, luffa and pumpkin, sometimes finished with shrimp or dried shrimp. It is a Central Thai household dish, traditionally given to nursing mothers for its galactagogue herbs.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The canonical Central version uses a peppery shrimp-paste-and-krachai broth with luffa, pumpkin and bai tamlueng, finished with shrimp. |
| Southern | Southern gaeng liang is slightly hotter and sometimes uses additional southern vegetables and a more pungent shrimp paste. |
Allergens & Sensitivities
shellfishshrimp pastecrustaceangarlic
Key Ingredients
- zucchini
- sweet basil
- dried shrimp
- black peppercorns
- shallots
Where to Try It
Central Thai restaurants; health-focused Thai eateries in Bangkok.
Tips
- Gaeng Liang is a great choice when you want something light after days of rich curries — the broth is clean and restorative.