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 porsjoner
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 fedd garlic peeled; 2 stk. shallot peeled; 5 stk. dried red chili soaked in hot water, deseeded if desired; 0,5 ts kapi (shrimp paste); 2 ss fish sauce; 0,5 ts salt; 0,25 kopp dill chopped; 0,25 kopp 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.

En original oppskrift av Forkin

Total tid: 1 t 5 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 327 kcal

Allergeninformasjon: kan inneholde krepsdyr, fisk og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

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 ssfish sauce
0,5 tssalt
0,25 koppdill, chopped
0,25 koppsawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 feddgarlic, peeled
2 stk.shallot, peeled
5 stk.dried red chili, soaked in hot water, deseeded if desired
0,5 tskapi (shrimp paste)

Utstyr

large pot · cutting board · knife · mortar and pestle

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 327,3kcal
Protein: 35,4g
Karbohydrater: 15,2g
Fett: 14,2g
Fiber: 3,6g
Sukker: 4,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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