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Gaeng Khae (Northern Thai Chicken Soup)

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“Gaeng khae is a soup from the north and northeast of Thailand. It is a soup believed to prevent and reduce colds and fever. Unlike foods from central and southern Thailand which are rich in coconut cream and sugar, gaeng khae showcases the lean and clean approach of northern Thai cooking. This recipe is from the Prem Organic Cooking Academy, Mae Rim, Thailand.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When the liquid boils, lower the heat to medium. Stir to mix. Once the vegetables are cooked, add the rice powder.
  6. 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.

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