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 porții
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 cățel garlic peeled; 2 buc. shallot peeled; 5 buc. dried red chili soaked in hot water, deseeded if desired; 0,5 linguriță kapi (shrimp paste); 2 lingură fish sauce; 0,5 linguriță salt; 0,25 cană dill chopped; 0,25 cană 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.

O rețetă originală de Forkin

Durată totală: 1 oră 5 min.
Porții: 4
Dificultate: Medie
Per porție: 327 kcal

Informații despre alergeni: poate conține crustacee, pește și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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 lingurăfish sauce
0,5 lingurițăsalt
0,25 canădill, chopped
0,25 canăsawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

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

Ustensile

large pot · cutting board · knife · mortar and pestle

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

72%Scor

Calorii: 327,3kcal
Proteine: 35,4g
Carbohidrați: 15,2g
Grăsimi: 14,2g
Fibre: 3,6g
Zahăr: 4,6g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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