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 份
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 瓣 garlic peeled; 2 个 shallot peeled; 5 个 dried red chili soaked in hot water, deseeded if desired; 0.5 茶匙 kapi (shrimp paste); 2 汤匙 fish sauce; 0.5 茶匙 salt; 0.25 杯 dill chopped; 0.25 杯 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 的原创食谱

总用时: 1小时 5分钟
份量: 4
难度: 中等
每份: 327 kcal

过敏原信息： 可能含有甲壳类、鱼类和大豆。如有过敏，请务必查看配料包装。

备料

配料

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 汤匙fish sauce
0.5 茶匙salt
0.25 杯dill, chopped
0.25 杯sawtooth coriander, chopped
30 ggreen onion, chopped

curry paste

30 glemongrass, thinly sliced
10 ggalangal, sliced
3 瓣garlic, peeled
2 个shallot, peeled
5 个dried red chili, soaked in hot water, deseeded if desired
0.5 茶匙kapi (shrimp paste)

厨具

large pot · cutting board · knife · mortar and pestle

做法

分步操作

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

每份

营养

72%评分

热量: 327.3kcal
蛋白质: 35.4g
碳水化合物: 15.2g
脂肪: 14.2g
膳食纤维: 3.6g
糖: 4.6g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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