Gaeng Om Gai (Isaan Herb Soup with Chicken)
Gaeng Om Gai is a traditional Isaan dish from the northeastern part of Thailand. It is a clear Thai chicken soupsometimes described as a water based curry or herbal chicken curry.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz chicken thighs or breast or combo of both. You can also use wings or bone in pieces for more flavor
- 3 cups water
- 2 to 10 Thai dried chilies depending on heat preference.
- 4 garlic cloves
- 2 oz shallots or 1 large shallot
- 1 cup squash or pumpkin cut into 1.5 inch pieces
- 1 cup cabbage sliced into 3 inch pieces
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 2 tablespoons Pla Ra adjust to taste
- 1 half cup fresh dill, add more as preferred.
- 1 third cup holy basil or lemon basil.
- Optional: 2 tablespoons Khao Khua toasted rice powder
- Optional. 1 teaspoon MSG
Instructions
- 1
. In a medium soup pot, combine aromatics, (lemongrass, kaffir lime leaves, and salt and the water). Bring to a boil.
- 2
. While the water is boiling, add chilies, garlic, and shallots into a rough paste using either a mortar and pestle or a spice grinder. It does not need to be smooth. A coarse texture is traditional.
- 3
. Stir the paste into the boiling broth and let it simmer briefly so the aromatics bloom.
- 4
. Add the chicken and skim off any foam that rises to the surface. Simmer until the chicken is nearly cooked through.
- 5
. Add the squash or pumpkin and cook for 3 to 4 minutes until just tender.
- 6
. Add the cabbage next and let everything wilt gently. Do not overcook.
- 7
. Season with fish sauce, salt, pla ra, toasted rice powder, and MSG if using. Taste and adjust. Thex soup should be herbal, savory, and slightly funky. Add fresh dill and lemon basil last, stir it all in and ready to serve!