North Eastern Thai Clear Chicken Herb Soup Gaeng Om Gai Food

ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)

Steps:

• In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
• Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

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.