Kaeng Liang [vegetable Soup

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Thai	Soup	4	Servings

INGREDIENTS

10		Prik thai, black pepper
		corns
1	T	Kapi, fermented shrimp
		paste
3	T	Of nam pla, fish sauce
10		Hom daeng, shallots – purple
		onions
1/2	c	Dried shrimp
1	T	Red curry paste
2	T	Nam prik pao, chilis paste
		in oil
1	T	Fish sauce
5	c	Vegetables
5		Stems bai horapha, sweet
		Thai basil
4	c	Vegetable stock

INSTRUCTIONS

Date: Sat, 11 May 1996 10:29:43 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th> as  opposed to tom jabchai,
this is a vegetarian dish.  Though normally included in Thailand, the
curry paste and chili beans  in oil can be considered optional for
those who are looking for  something with a little less heat.  You can
use any vegtables available, but typically in Thailand it  would be
made from one of the gourds (buap liam (sponge gourd), phak  dumleung
(gord gourd), phak nam tao (bottle gourd)) or from phak wan  (a forest
tree, latin name melientha suavis - the leaves and flowers  are used,
and are slightly sweet) or banana flowers.  If one of the gourds is
used it is cut into bite sized chunks first.  Method: in a mortar and
pestle or food processor, grind the spice  mixture ingredients to a
smooth paste.  Bring the stock to a boil and  add the spice mixture,
curry paste, and prik nam pao, and stire until  thoroughly mixed. When
it is again boiling, and mixed, stir in the  fish sauce. add the
vegetables and basil, stir until cooked.  The vegetables should be
minimally cooked - especially gourd, which  will become soft and
unpallatable if overcooked.  Taste and adjust the saltiness by adding
more fish sauce if required.  CHILE-HEADS DIGEST V2 #316  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 108 Calories From Fat: 33 Total Fat: 3.7g Cholesterol: 0mg Sodium: 337.7mg Potassium: 475.8mg Carbohydrates: 18.2g Fiber: 2.3g Sugar: 6.5g Protein: 2.2g