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 porties
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 teentje garlic peeled; 2 st shallot peeled; 5 st dried red chili soaked in hot water, deseeded if desired; 0,5 tl kapi (shrimp paste); 2 el fish sauce; 0,5 tl salt; 0,25 kopje dill chopped; 0,25 kopje 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 327 kcal

Allergeneninformatie: kan kreeftachtigen, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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 elfish sauce
0,5 tlsalt
0,25 kopjedill, chopped
0,25 kopjesawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 teentjegarlic, peeled
2 stshallot, peeled
5 stdried red chili, soaked in hot water, deseeded if desired
0,5 tlkapi (shrimp paste)

Keukengerei

large pot · cutting board · knife · mortar and pestle

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

72%Score

Calorieën: 327,3kcal
Eiwit: 35,4g
Koolhydraten: 15,2g
Vet: 14,2g
Vezels: 3,6g
Suiker: 4,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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