Gaeng Khae (Northern Thai Chicken Soup)

Name: Gaeng Khae (Northern Thai Chicken Soup)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 teaspoon salt; 8 garlic cloves, peeled and minced; 15 dried arbol chiles, soaked in hot water to soften, dried and minced; 2 stalks lemongrass, tough outer layers removed and tender inner stalks minced; 5 thin slices ginger; 1 lime, zest of; 2 shallots, peeled and minced; 1 teaspoon red miso; 1 tablespoon vegetable oil; 1 cup boneless skinless chicken breast, diced into 1 inch cubes; chili paste (add more for hot and less for warm); 4 cups chicken broth; 1/2 teaspoon salt; 3 cups mixed seasonal vegetables (thinly sliced Thai or Japanese eggplants, bamboo shoots, chayote, winter or summer squashes, onion, ); 2 tablespoons nam pla; 2 tablespoons roasted rice powder; 1 cup arugula, rough chopped; 1/4 cup fresh Thai basil or 1/4 cup fresh basil, rough chopped; 1/4 cup fresh parsley, rough chopped; 4 cups hot cooked rice

Submitted by Member 610488

"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."

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Ready In:: 35mins
Ingredients:: 20
Serves:: 4

ingredients

Chile Paste
¹⁄₂ teaspoon salt
8 garlic cloves, peeled and minced
15 dried arbol chiles, soaked in hot water to soften, dried and minced
2 stalks lemongrass, tough outer layers removed and tender inner stalks minced
5 thin slices ginger
1 lime, zest of
2 shallots, peeled and minced
1 teaspoon red miso
Soup
1 tablespoon vegetable oil
1 cup boneless skinless chicken breast, diced into 1 inch cubes
chili paste (add more for hot and less for warm)
4 cups chicken broth
¹⁄₂ teaspoon salt
3 cups mixed seasonal vegetables (thinly sliced Thai or Japanese eggplants, bamboo shoots, chayote, winter or summer squashes, onion, )
2 tablespoons nam pla
2 tablespoons roasted rice powder
1 cup arugula, rough chopped
¹⁄₄ cup fresh Thai basil or 1/4 cup fresh basil, rough chopped
¹⁄₄ cup fresh parsley, rough chopped
4 cups hot cooked rice

directions

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.