Gaeng Om (Northern Thai Herbal Soup)
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.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 327 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gchicken thigh, boneless, skinless, cut into 1-inch (2.5 cm) pieces
- 1,000 mlwater
- 200 geggplant, cut into bite-sized pieces
- 100 glong bean, cut into 1-inch (2.5 cm) pieces
- 150 gcabbage, roughly chopped
- 2 tbspfish sauce
- 0.5 tspsalt
- 0.25 cupdill, chopped
- 0.25 cupsawtooth coriander, chopped
- 30 ggreen onion, chopped
curry paste
- 30 glemongrass, thinly sliced
- 10 ggalangal, sliced
- 3 clovegarlic, peeled
- 2 pcsshallot, peeled
- 5 pcsdried red chili, soaked in hot water, deseeded if desired
- 0.5 tspkapi (shrimp paste)
Equipment
large pot · cutting board · knife · mortar and pestle
The method
Step by step
- 1
Prepare the curry paste by combining the lemongrass, galangal, garlic, shallot, and dried red chili in a mortar and pestle or food processor.
About 10 min
Cook’s note: 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.
About 2 min
- 3
Heat a large pot or Dutch oven over medium heat.
About 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.
About 3 min
Cook’s note: 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.
About 5 min
- 6
Pour in the water, bring to a boil, then reduce the heat to a simmer.
About 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.
About 15 min
Cook’s note: The eggplant should be soft but not mushy.
- 8
Stir in the cabbage and cook for another 3-5 minutes until it wilts.
About 5 min
- 9
Remove the pot from the heat and stir in the dill, sawtooth coriander, and green onion.
About 1 min
Cook’s note: Adding the herbs off the heat preserves their fresh flavor.
- 10
Taste and adjust seasoning with more fish sauce or salt if needed.
About 1 min
- 11
Serve hot, optionally with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 327.3kcal
- Protein
- 35.4g
- Carbs
- 15.2g
- Fat
- 14.2g
- Fibre
- 3.6g
- Sugar
- 4.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gaeng Om in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.
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