Gaeng Om Gai (Clear Thai Chicken Soup With Isan Herbs)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
2 people
-
Calories
459 kcal
-
Course
Main Course, Soup
-
Cuisine
Thai
Gaeng Om Gai (Clear Thai Chicken Soup With Isan Herbs)
Report
This gaeng om gai recipe is a clear Thai chicken soup with Isan herbs, vegetables, and authentic taste—an easy and healthy meal option.
Share:
Ingredients
FOR CHICKEN SOUP
- 3 tablespoons oil see notes
- 10.5 ounces chicken see notes
- 1.5 tablespoon fermented fish sauce
- 23.6 fluid ounces water
- 1 teaspoon salt
- 1 teaspoon MSG
- 7 ounces Thai eggplants
- 3.5 ounces bok choy flower
- 3.5 ounces onion flower stem
- 2 tablespoons toasted rice powder
- 0.7 ounces lemon basil
- 1.8 ounce dille
FOR CURRY PASTE
- 0.7 ounces lemongrass finely chopped
- 2 cloves garlic
- 4 dried chilies
- 2 Chilies
- 1.8 ounce shallots finely chopped
Instructions
CURRY PASTE INSTRUCTIONS
- Start by grinding your dry ingredients first: Pound fresh chilies, dried chilies, chopped lemongrass, and garlic in a mortar until they form a coarse paste.
- Add sliced shallots and continue to pound until the mixture is well combined and the shallots are roughly broken down.
GAENG OM SOUP INSTRUCTIONS
- Heat oil in a pot over medium and sauté the freshly made curry paste until aromatic.
- Add the chicken and fermented fish sauce to the pot, searing until each piece is enveloped in the spices.
- Pour in water, add salt and MSG. Bring to a boil and let cook until chicken is soft and cooked through, approx 15 minutes.
- Add firm vegetables: Thai eggplants. Let it simmer for approx 5 minutes or until the eggplants are soft to your liking.
- Add soft vegetables: bok choy and onion flower stem. Let it simmer for approx 3 minutes or until the vegetables are soft to your liking.
- Add toasted rice powder and stir to mix. Bring back to a boil.
- Remove from heat and stir in dille and lemon basil. Serve immediately.
Notes
- For the exact measurements, please scroll down to the recipe card at the end of this post.
- Chicken: I've chosen skin-on chicken thighs, thinly sliced for quicker cooking and richer flavor. Including the bone adds an extra depth of taste.
- Oil: Use a neutral flavored oil with high smoke point like vegetable oil for frying the paste.
- Chilies: Opt for Thai bird's eye chilies or Jinda chilies for a spicier soup, or use milder chilies for a mild soup.
- Vegetables: The vegetables and herbs are free to customize. These are my preferred vegetables for gaeng om gai. Some Thai people also add pumpkin.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
13g
(4%)
Protein
21g
(42%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Monounsaturated Fat
20g
Trans Fat
0.2g
Cholesterol
76mg
(25%)
Sodium
1261mg
(53%)
Potassium
553mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1360IU
(27%)
Vitamin C
72mg
(80%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 1261mg | 53% |
| Potassium | 553mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 72mg | 80% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
