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 porcí
Cuisine: thai
Ingredients: 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 1 000 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 stroužek garlic peeled; 2 ks shallot peeled; 5 ks dried red chili soaked in hot water, deseeded if desired; 0,5 lžička kapi (shrimp paste); 2 lžíce fish sauce; 0,5 lžička salt; 0,25 hrnek dill chopped; 0,25 hrnek 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.

Originální recept od Forkin

Celkový čas: 1 h 5 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 327 kcal

Informace o alergenech: může obsahovat korýši, ryby a sójové boby. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

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 lžícefish sauce
0,5 lžičkasalt
0,25 hrnekdill, chopped
0,25 hrneksawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 stroužekgarlic, peeled
2 ksshallot, peeled
5 ksdried red chili, soaked in hot water, deseeded if desired
0,5 lžičkakapi (shrimp paste)

Vybavení

large pot · cutting board · knife · mortar and pestle

Postup

Krok za krokem

1
Prepare the curry paste by combining the lemongrass, galangal, garlic, shallot, and dried red chili in a mortar and pestle or food processor.
Přibližně 10 min
Poznámka kuchaře: 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.
Přibližně 2 min
3
Heat a large pot or Dutch oven over medium heat.
Přibližně 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.
Přibližně 3 min
Poznámka kuchaře: 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.
Přibližně 5 min
6
Pour in the water, bring to a boil, then reduce the heat to a simmer.
Přibližně 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.
Přibližně 15 min
Poznámka kuchaře: The eggplant should be soft but not mushy.
8
Stir in the cabbage and cook for another 3-5 minutes until it wilts.
Přibližně 5 min
9
Remove the pot from the heat and stir in the dill, sawtooth coriander, and green onion.
Přibližně 1 min
Poznámka kuchaře: Adding the herbs off the heat preserves their fresh flavor.
10
Taste and adjust seasoning with more fish sauce or salt if needed.
Přibližně 1 min
11
Serve hot, optionally with steamed jasmine rice.

Na porci

Výživové hodnoty

72%Skóre

Kalorie: 327,3kcal
Bílkoviny: 35,4g
Sacharidy: 15,2g
Tuky: 14,2g
Vláknina: 3,6g
Cukry: 4,6g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

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

Ohřívání

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