Gaeng Om can be mildly spicy or very spicy depending on how many chilies you use. The heat level is adjustable and traditionally varies by household.

Can I make Gaeng Om without pla ra?

Yes. While pla ra is traditional and gives Gaeng Om its signature flavor, you can reduce it or omit it. Substitute extra fish sauce and a pinch of salt, though the flavor will be milder.

Gaeng Om Gai (Isaan Herb Soup with Chicken)

Name: Gaeng Om Gai (Isaan Herb Soup with Chicken)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Description

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.

Ingredients

Scale

Chicken and Broth

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

Paste

2 to 10 Thai dried chilies depending on heat preference.
4 garlic cloves
2 oz shallots or 1 large shallot

Vegetables

1 cup squash or pumpkin cut into 1.5 inch pieces
1 cup cabbage sliced into 3 inch pieces

Seasonings and Herbs

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

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Instructions

1. Start the broth. In a medium soup pot, combine aromatics, (lemongrass, kaffir lime leaves, and salt and the water). Bring to a boil.
2. Make the paste. 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. Add the paste. Stir the paste into the boiling broth and let it simmer briefly so the aromatics bloom.
4. Add the chicken. Add the chicken and skim off any foam that rises to the surface. Simmer until the chicken is nearly cooked through.
5. Add vegetables. Add the squash or pumpkin and cook for 3 to 4 minutes until just tender.
6. Add cabbage and herbs. Add the cabbage next and let everything wilt gently. Do not overcook.
7. Season and finish. 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!

Notes

Dill is not optional here. It is a key Isaan flavor
This soup tastes even better the next day
Use bone in chicken if you want a richer broth
Start with less pla ra and build up

Prep Time: 20
Cook Time: 15
Category: Isaan food, Isaan recipes, soup
Method: stove stop
Cuisine: Thai