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 servings
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 clove garlic peeled; 2 pcs shallot peeled; 5 pcs dried red chili soaked in hot water, deseeded if desired; 0.5 tsp kapi (shrimp paste); 2 tbsp fish sauce; 0.5 tsp salt; 0.25 cup dill chopped; 0.25 cup 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.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 327 kcal

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

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 tbspfish sauce
0.5 tspsalt
0.25 cupdill, chopped
0.25 cupsawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 clovegarlic, peeled
2 pcsshallot, peeled
5 pcsdried red chili, soaked in hot water, deseeded if desired
0.5 tspkapi (shrimp paste)

Equipment

large pot · cutting board · knife · mortar and pestle

The method

Step by step

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

Per serving

Nutrition

72%Score

Calories: 327.3kcal
Protein: 35.4g
Carbs: 15.2g
Fat: 14.2g
Fibre: 3.6g
Sugar: 4.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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