Isaan Herb Chicken Soup — Gaeng Om Gai
An Isaan chicken herb soup of bone-in thigh simmered with lemongrass, galangal, dried chillies, and dill in a clear broth seasoned with fish sauce and pla ra fermented fish, finished with sawtooth coriander over jasmine rice for a herbal regional bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 10 dried Thai chillies in 100ml warm water 5 minutes until softened. Pound chillies with 16 garlic cloves and 120g shallot halves in a mortar to a coarse rust-red paste. Bruise 4 lemongrass stalks, cut into 4cm lengths. Slice 60g galangal into 5mm rounds. Chop dill, sawtooth coriander, and spring onion. Have 480g bone-in chicken thigh cut into 4cm pieces and 10 kaffir lime leaves ready.
Bloom
Heat 2 tbsp oil in a heavy pot over medium heat 1 minute. Add chilli-garlic-shallot paste, fry 2 minutes until deeply fragrant and oil turns rust-red, with aromas of warm chilli and shallot filling the kitchen.
Sear
Add chicken pieces over medium-high heat 3 minutes, turning to coat surfaces in rust-red oil. Stir in lemongrass, galangal, and lime leaves 30 seconds until aromatic.
Simmer
Pour in 1200ml water over medium heat with 40ml pla ra, 40ml fish sauce, and 2 tsp palm sugar. Bring to a bare simmer, cover, and cook 20 minutes until chicken is fork-tender and broth turns golden-rust with chilli oil glistening at the surface.
Finish and plate
Remove from heat and fold in dill, sawtooth coriander, and spring onion 30 seconds until herbs just wilt and turn bright green. Pour soup into wide bowls and serve alongside 300g jasmine rice (150g per person).
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.