Gaeng Khae Northern Thai Chicken Soup Recipes

NORTH-EASTERN THAI CLEAR CHICKEN & HERB SOUP - GAENG OM GAI

Steps:

• Chop the dill weed, spring onions and cabbage into sections an inch or two long.
• Slice the galangal (if using), lemongrass and turmeric into medium thickness slices.
• Peel and crush the garlic, shallots, sliced turmeric, and chili.
• Remove the center stems of the kaffir lime leaves and spearate into halves. Detatch the basil leaves from their stems.
• Slice into the chicken thighs and remove the bones. If you prefer you can remove the chicken skin or you can leave it on. Cut the chicken meat into slices for quicker cooking.
• Add the chicken stock into your saucepan or wok. If using a stock cube then just drop it in the water.
• Turn on the heat and add the prepared garlic, chili, shallots, lemongrass, turmeric, and galangal to the warmiing stock.
• Bring to the boil and then add in the sliced chicken and stir it all up.
• Add in the thicker parts of the sliced cabbage and spring onion leaves with the bulb sections attached first (as they takes longer to cook). Also add the chicken seasoning powder, roasted rice powder, salt, and brown sugar and taste test.
• When happy with the taste add the dill, basil leaves, remaining spring onions, remaining tender cabbage leaves, and kaffir lime leaf. Serve.

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

GAENG KHAE (NORTHERN THAI CHICKEN SOUP)

Steps:

• Chile Paste: Put the salt and garlic in a mortar and pound with a pestle into a paste. Add the remaining ingredients one at a time, only after the previous one has been incorporated into the paste.
• Can use a food processor if you do not have a mortar and pestle. If making ahead, store in a jar with tight lid and refrigerate. It will keep for several weeks. Makes more than you will need for this dish.
• Soup: Heat a saucepan over high heat for one minute. Add the oil and wait for 30 seconds before adding the chicken. Stir to cook until the outsides turn white.
• Add the chile paste and stir until it is aromatic. Add the chicken broth and salt. When the liquid boils, add the vegetables and season with fish sauce.
• When the liquid boils, lower the heat to medium. Stir to mix. Once the vegetables are cooked, add the rice powder.
• Stir to mix and let the broth comes to a boil once more. Transfer to a serving bowl and garnish with arugula, basil, and parsley. Enjoy with hot cooked rice.

THAI CHICKEN NOODLE SOUP

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

GAENG KHAE(SPICY THAI VEGETABLE SOUP)

Steps:

• Chile Paste:.
• Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
• Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
• Soup:.
• Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
• Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
• Add tofu, and cook 2 more minutes.
• Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!