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 porcije
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 češanj garlic peeled; 2 kom shallot peeled; 5 kom dried red chili soaked in hot water, deseeded if desired; 0,5 žličica kapi (shrimp paste); 2 žlica fish sauce; 0,5 žličica salt; 0,25 šalica dill chopped; 0,25 šalica 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 5 min
Porcije: 4
Težina: Srednje
Po porciji: 327 kcal

Informacije o alergenima: može sadržavati rakovi, riba i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

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 žlicafish sauce
0,5 žličicasalt
0,25 šalicadill, chopped
0,25 šalicasawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 češanjgarlic, peeled
2 komshallot, peeled
5 komdried red chili, soaked in hot water, deseeded if desired
0,5 žličicakapi (shrimp paste)

Oprema

large pot · cutting board · knife · mortar and pestle

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

72%Ocjena

Kalorije: 327,3kcal
Bjelančevine: 35,4g
Ugljikohidrati: 15,2g
Masti: 14,2g
Vlakna: 3,6g
Šećeri: 4,6g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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