Pumpkin Soup with Lemon Basil Recipe (Gaeng Fak Thong Bai Mang Lak)
- Praphasri Panphasom
- Jun 20
- 2 min read
When it comes to authentic local Thai food, Gaeng Fak Thong Bai Mang Lak (Pumpkin Soup with Lemon Basil) is a true hidden gem. This comforting soup is incredibly popular in Northern Thailand and is renowned for its earthy sweetness and the distinct, refreshing herbal aroma of Thai lemon basil.
The secret depth of flavor comes from a unique local ingredient: fermented soybean cake (Thua Nao), which adds a rich umami profile to the broth. Let's explore how to make this healthy and warming soup!
Ingredients (Serves 2-3)
The Soup Base & Vegetables:
300 g pumpkin, peeled and cut into bite-size cubes
500 ml water
1 handful Thai lemon basil leaves (bai mang lak)
For the Herbal Curry Paste:
4-5 fresh or dried red chilies (adjust to taste)
1 tablespoon Thai garlic
1 tablespoon shallots
1/2 teaspoon shrimp paste
1 sheet fermented soybean cake (thua nao)
Seasoning:
1/2 teaspoon seasoning powder (or salt)
Step-by-Step Instructions
Prepare the curry paste: Using a mortar and pestle, pound the red chilies, garlic, shallots, shrimp paste, and fermented soybean cake together until you obtain a rough paste.
Start the soup: Bring 500 ml of water to a boil in a pot over medium heat.
Add the curry paste: Once the water is boiling, add the prepared curry paste and stir until it dissolves into the broth.
Cook the pumpkin: Add the pumpkin cubes and season with seasoning powder (or salt). Simmer until the pumpkin becomes soft and tender.
Finish the dish: Add the Thai lemon basil leaves and cook for 10-15 seconds until fragrant.
Serve: Turn off the heat and serve the soup hot with steamed rice.
Explore Authentic Local Ingredients in Chiang Mai
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