Northern Thai Spicy Chicken Soup (Yum Jin Gai) | Asian Inspirations

Ingredients

• 3 dried chillies
• ⅛ tsp coriander seeds
• ⅛ tsp Sichuan peppercorns
• 3 cloves
• 1 star anise
• 1 green cardamom
• ⅛ black peppercorns
• 1 stalk lemongrass (white part only)
• 10g galangal
• 50g shallots
• 1 Thai red chilli
• ⅔ tbsp Thai shrimp paste
• 3 tbsp cooking oil
• 500g chicken thigh bone in (remove bones and slice chicken into thick strips)
• 600ml water
• 1 tbsp fish sauce
• 75g oyster mushrooms (cut into 1.5cm strips)
• 1 bunch dill (use only the fronds)
• 2-3 Thai eggplants (cut into quarters)
• ½ tsp salt