Gaeng Khae (Northern Thai Chicken Soup) Recipe

Name: Gaeng Khae (Northern Thai Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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; ½ 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; ¼ cup fresh Thai basil or ¼ cup fresh basil, rough chopped; ¼ cup fresh parsley, rough chopped; 4 cups hot cooked rice

Servings: persons

½ 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
½ 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
¼ cup fresh Thai basil or ¼ cup fresh basil, rough chopped
¼ cup fresh parsley, rough chopped
4 cups hot cooked rice

1
Chile Paste: Put the salt and garlic in a mortar and pound with a pestle into a paste.
2
Add the remaining ingredients one at a time, only after the previous one has been incorporated into the paste.
3
Can use a food processor if you do not have a mortar and pestle.
4
If making ahead, store in a jar with tight lid and refrigerate.
5
It will keep for several weeks.
6
Makes more than you will need for this dish.
7
Soup: Heat a saucepan over high heat for one minute.
8
Add the oil and wait for 30 seconds before adding the chicken.
9
Stir to cook until the outsides turn white.
10
Add the chile paste and stir until it is aromatic.
11
Add the chicken broth and salt.
12
When the liquid boils, add the vegetables and season with fish sauce.
13
When the liquid boils, lower the heat to medium.
14
Stir to mix.
15
Once the vegetables are cooked, add the rice powder.
16
Stir to mix and let the broth comes to a boil once more.
17
Transfer to a serving bowl and garnish with arugula, basil, and parsley.
18
Enjoy with hot cooked rice.

1650

kcal

Calories

Fat

250

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ½ 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, and more.

Yes, Gaeng Khae (Northern Thai Chicken Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gaeng Khae (Northern Thai Chicken Soup)

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