Gaeng Liang is a very flavorful soup with tons of fresh vegetables and herbs. The main flavors are basil and finger root. While most of the vegetables might be hard to find outside of Thailand, I have included a few substitutions which will work.
Directions
First you make the curry paste. Start by smashing the peppercorns in a stone mortar & pestle until they become a fine powder.
Chop the herbs into small pieces, and add in order, smashing until a fine paste between each new herb: finger root, garlic, shallots, then chilies.
Dice the mushrooms into tiny pieces, then add them too, and smash until fine.
Add the salted beans, smash, mix, and set the finished curry paste aside.
Bring the water to a boil in a pan on medium high. Add salt & the curry paste, and stir well.
When the water boils again, add the thai pumpkin and goard.
When the thai pumpkin and goard are soft, add the sponge vegetable. Cook for a minute or two until soft.
Add soy sauce & palm sugar and mix. Add the soft leafy vegetables and basil now. Stir in and when wilted, serve.
Note:
Bottle gourd and angle loofa can both be substituted with cucumber, and Thai pumpkin can be substituted for Japanese pumpkin.
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