Gaeng Om (Northern Thai Herbal Soup)
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.
Una recepta original de Forkin
- Temps total
- 1 h 5 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 327 kcal
Informació sobre al·lèrgens: pot contenir crustacis, peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
- 1.000 mlwater
- 200 geggplant, cut into bite-sized pieces
- 100 glong bean, cut into 1-inch pieces
- 150 gcabbage, roughly chopped
- 2 csfish sauce
- 0,5 ctsalt
- 0,25 tassadill, chopped
- 0,25 tassasawtooth coriander, chopped
- 30 ggreen onion, chopped
curry paste
- 30 glemongrass, thinly sliced
- 10 ggalangal, sliced
- 3 gragarlic, peeled
- 2 ushallot, peeled
- 5 udried red chili, soaked in hot water, deseeded if desired
- 0,5 ctkapi (shrimp paste)
Estris
large pot · cutting board · knife · mortar and pestle
Elaboració
Pas a pas
- 1
Prepare the curry paste by combining the lemongrass, galangal, garlic, shallot, and dried red chili in a mortar and pestle or food processor.
Uns 10 min
Nota de cuina: 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.
Uns 2 min
- 3
Heat a large pot or Dutch oven over medium heat.
Uns 1 min
- 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.
Uns 3 min
Nota de cuina: 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.
Uns 5 min
- 6
Pour in the water, bring to a boil, then reduce the heat to a simmer.
Uns 5 min
- 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.
Uns 15 min
Nota de cuina: The eggplant should be soft but not mushy.
- 8
Stir in the cabbage and cook for another 3-5 minutes until it wilts.
Uns 5 min
- 9
Remove the pot from the heat and stir in the dill, sawtooth coriander, and green onion.
Uns 1 min
Nota de cuina: Adding the herbs off the heat preserves their fresh flavor.
- 10
Taste and adjust seasoning with more fish sauce or salt if needed.
Uns 1 min
- 11
Serve hot, optionally with steamed jasmine rice.
Per ració
Nutrició
- Calories
- 327,3kcal
- Proteïnes
- 35,4g
- Hidrats de carboni
- 15,2g
- Greixos
- 14,2g
- Fibra
- 3,6g
- Sucre
- 4,6g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Gaeng Om in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.
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