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 porsiyon
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 diş garlic peeled; 2 adet shallot peeled; 5 adet dried red chili soaked in hot water, deseeded if desired; 0,5 çay kaşığı kapi (shrimp paste); 2 yemek kaşığı fish sauce; 0,5 çay kaşığı salt; 0,25 su bardağı dill chopped; 0,25 su bardağı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 5 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 327 kcal

Alerjen bilgisi: kabuklular, balık ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 yemek kaşığıfish sauce
0,5 çay kaşığısalt
0,25 su bardağıdill, chopped
0,25 su bardağısawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 dişgarlic, peeled
2 adetshallot, peeled
5 adetdried red chili, soaked in hot water, deseeded if desired
0,5 çay kaşığıkapi (shrimp paste)

Ekipman

large pot · cutting board · knife · mortar and pestle

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

72%Puan

Kalori: 327,3kcal
Protein: 35,4g
Karbonhidrat: 15,2g
Yağ: 14,2g
Lif: 3,6g
Şeker: 4,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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