Gaeng Om - Thai Recipe | Thai Food Guide | Thai Food Recipes

Name: Gaeng Om - Thai Recipe | Thai Food Guide | Thai Food Recipes
Total time: 35 min
Ingredients: 450 grams boneless chicken thighs (Cut into 1½-inch pieces); 3 cups chicken stock (Or water for lighter version); 2-3 stalks lemongrass stalks (Bottom 4-5 inches only, cut into 2-inch pieces); 1 large piece galangal (About 2-inch piece, sliced); 8-12 small shallots Thai shallots (Peeled and quartered); 8-10 cloves garlic cloves (Peeled and crushed); 5-10 small chilies fresh red Thai chilies (Adjust to taste for heat level); 1 inch piece fresh turmeric root (Sliced, optional but traditional); 2-3 tablespoons fish sauce (For seasoning); 1-2 tablespoons pla-ra (fermented fish sauce) (Optional, adds authentic funk and depth); 2 tablespoons khao khua (toasted rice powder) (Essential for nutty flavor and texture); 3-4 leaves makrut lime leaves (Center stem removed, torn); 3-4 small eggplants Thai eggplants (Quartered or halved); 1 cup kabocha pumpkin (Peeled and cubed); 2 cups green cabbage (Cut into bite-sized pieces); 1 cup green beans (Trimmed and cut into 2-inch pieces); 1 cup oyster mushrooms (Torn into pieces); 10-12 sprigs fresh dill (About 1 cup, coarsely chopped - essential ingredient); 4-5 stalks scallions (green onions) (Cut into 1-inch pieces); 1/2 cup Thai basil (Leaves only, for garnish); to taste salt (For seasoning); 1/2-1 teaspoon sugar (Optional, balances flavors)

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Gaeng Om is a traditional Northern and Northeastern Thai herbal curry soup that stands apart from typical Thai curries by featuring a light, clear broth rather

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Ingredients

450 grams boneless chicken thighs (Cut into 1½-inch pieces)
3 cups chicken stock (Or water for lighter version)
2-3 stalks lemongrass stalks (Bottom 4-5 inches only, cut into 2-inch pieces)
1 large piece galangal (About 2-inch piece, sliced)
8-12 small shallots Thai shallots (Peeled and quartered)
8-10 cloves garlic cloves (Peeled and crushed)
5-10 small chilies fresh red Thai chilies (Adjust to taste for heat level)
1 inch piece fresh turmeric root (Sliced, optional but traditional)
2-3 tablespoons fish sauce (For seasoning)
1-2 tablespoons pla-ra (fermented fish sauce) (Optional, adds authentic funk and depth)
2 tablespoons khao khua (toasted rice powder) (Essential for nutty flavor and texture)
3-4 leaves makrut lime leaves (Center stem removed, torn)
3-4 small eggplants Thai eggplants (Quartered or halved)
1 cup kabocha pumpkin (Peeled and cubed)
2 cups green cabbage (Cut into bite-sized pieces)
1 cup green beans (Trimmed and cut into 2-inch pieces)
1 cup oyster mushrooms (Torn into pieces)
10-12 sprigs fresh dill (About 1 cup, coarsely chopped - essential ingredient)
4-5 stalks scallions (green onions) (Cut into 1-inch pieces)
1/2 cup Thai basil (Leaves only, for garnish)
to taste salt (For seasoning)
1/2-1 teaspoon sugar (Optional, balances flavors)