Main CourseDinnerSoup

Gaeng Om (Northern Thai Herbal Soup)

Name: Gaeng Om (Northern Thai Herbal Soup)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 порции
Cuisine: thai
Ingredients: 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 1000 ml water; 200 g eggplant cut into bite-sized pieces; 100 g long bean cut into 1-inch pieces; 150 g cabbage roughly chopped; 30 g lemongrass thinly sliced; 10 g galangal sliced; 3 скилидка garlic peeled; 2 бр. shallot peeled; 5 бр. dried red chili soaked in hot water, deseeded if desired; 0,5 ч.л. kapi (shrimp paste); 2 с.л. fish sauce; 0,5 ч.л. salt; 0,25 чаша dill chopped; 0,25 чаша sawtooth coriander chopped; 30 g green onion chopped

Gaeng Om is a traditional Northern Thai herbal soup known for its deeply aromatic and savory profile. Unlike many Thai curries, it doesn't use coconut milk, resulting in a lighter yet intensely flavorful broth. This recipe features tender chicken and a rich blend of herbs and spices.

Оригинална рецепта от Forkin

Общо време: 1 ч 5 мин
Порции: 4
Трудност: Средна
На порция: 327 kcal

Информация за алергени: може да съдържа ракообразни, риба и соя. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
1000 mlwater
200 geggplant, cut into bite-sized pieces
100 glong bean, cut into 1-inch pieces
150 gcabbage, roughly chopped
2 с.л.fish sauce
0,5 ч.л.salt
0,25 чашаdill, chopped
0,25 чашаsawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 скилидкаgarlic, peeled
2 бр.shallot, peeled
5 бр.dried red chili, soaked in hot water, deseeded if desired
0,5 ч.л.kapi (shrimp paste)

Оборудване

large pot · cutting board · knife · mortar and pestle

Начин на приготвяне

Стъпка по стъпка

1
Prepare the curry paste by combining the lemongrass, galangal, garlic, shallot, and dried red chili in a mortar and pestle or food processor.
Около 10 мин
Бележка на готвача: If using a food processor, add a tiny splash of water to help it blend into a smooth paste.
2
Add the kapi to the paste and pound or process until well combined.
Около 2 мин
3
Heat a large pot or Dutch oven over medium heat.
Около 1 мин
4
Add the curry paste to the dry pot and stir-fry for about 2-3 minutes until fragrant, being careful not to burn it.
Около 3 мин
Бележка на готвача: The paste should smell aromatic and slightly toasted.
5
Add the chicken pieces to the pot and stir-fry until the chicken is lightly browned on all sides.
Около 5 мин
6
Pour in the water, bring to a boil, then reduce the heat to a simmer.
Около 5 мин
7
Add the eggplant, long beans, fish sauce, and salt to the pot. Cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Около 15 мин
Бележка на готвача: The eggplant should be soft but not mushy.
8
Stir in the cabbage and cook for another 3-5 minutes until it wilts.
Около 5 мин
9
Remove the pot from the heat and stir in the dill, sawtooth coriander, and green onion.
Около 1 мин
Бележка на готвача: Adding the herbs off the heat preserves their fresh flavor.
10
Taste and adjust seasoning with more fish sauce or salt if needed.
Около 1 мин
11
Serve hot, optionally with steamed jasmine rice.

На порция

Хранителни стойности

72%Оценка

Калории: 327,3kcal
Белтъчини: 35,4g
Въглехидрати: 15,2g
Мазнини: 14,2g
Фибри: 3,6g
Захари: 4,6g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover Gaeng Om in an airtight container in the refrigerator.

Претопляне

Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.