# Gaeng Om Gai (Clear Thai Chicken Soup With Isan Herbs)

Cuisine: thai · Time: 45 minutes · Servings: 2

## Ingredients

- 3 tablespoons oil (see notes)
- 10 ounces chicken (see notes)
- 1 1/2 tablespoon fermented fish sauce
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon MSG
- 1 1/4 cups Thai eggplants (quartered)
- 1 cup bok choy flower
- 1 cup onion flower stem
- 2 tablespoons toasted rice powder
- 1 cup lemon basil
- 1 cup dille
- 1 stalk of lemongrass (finely chopped)
- 2 cloves garlic
- 4  dried chilies
- 2  chilies
- 3 medium Thai shallots (finely chopped)

## Steps

1. 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.
2. Add sliced shallots and continue to pound until the mixture is well combined and the shallots are roughly broken down.
3. Heat oil in a pot over medium and sauté the freshly made curry paste until aromatic.
4. Add the chicken and fermented fish sauce to the pot, searing until each piece is enveloped in the spices.
5. Pour in water, add salt and MSG. Bring to a boil and let cook until chicken is soft and cooked through, approx 15 minutes.
6. Add firm vegetables: Thai eggplants. Let it simmer for approx 5 minutes or until the eggplants are soft to your liking.
7. 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.
8. Add toasted rice powder and stir to mix. Bring back to a boil.
9. Remove from heat and stir in dille and lemon basil. Serve immediately.

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Source: hungryinthailand — https://hungryinthailand.com/gaeng-om-gai/
Page: https://findfood.fun/vi/recipes/6642
Language: en (requested translation unavailable)