Gaeng Khae Northern Thai Chicken Soup Food

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.

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!