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 porcje
Cuisine: thai
Ingredients: 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 1000 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 ząbek garlic peeled; 2 szt. shallot peeled; 5 szt. dried red chili soaked in hot water, deseeded if desired; 0,5 łyżeczka kapi (shrimp paste); 2 łyżka fish sauce; 0,5 łyżeczka salt; 0,25 szklanka dill chopped; 0,25 szklanka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 327 kcal

Informacja o alergenach: może zawierać skorupiaki, ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
1000 mlwater
200 geggplant, cut into bite-sized pieces
100 glong bean, cut into 1-inch pieces
150 gcabbage, roughly chopped
2 łyżkafish sauce
0,5 łyżeczkasalt
0,25 szklankadill, chopped
0,25 szklankasawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

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

Sprzęt

large pot · cutting board · knife · mortar and pestle

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 327,3kcal
Białko: 35,4g
Węglowodany: 15,2g
Tłuszcz: 14,2g
Błonnik: 3,6g
Cukry: 4,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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