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Gaeng Om Gai (Clear Thai Chicken Soup With Isan Herbs)

Gaeng om gai, a Northeastern Thai chicken and herb soup, complete with sticky rice in a bamboo container.
This gaeng om gai recipe is a clear Thai chicken soup with Isan herbs, vegetables, and authentic taste—an easy and healthy meal option.
Praew
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine Thai
Course Main Course, Soup
Serving Size 2 people

Ingredients

US Customary - EU Metric

FOR CHICKEN SOUP

  • 3 tablespoons oil, see notes
  • 10 ounces chicken, see notes
  • 1 1/2 tablespoon fermented fish sauce
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon MSG
  • 1 1/4 cups Thai eggplants, quartered
  • 1 cup bok choy flower
  • 1 cup onion flower stem
  • 2 tablespoons toasted rice powder
  • 1 cup lemon basil
  • 1 cup dille

FOR CURRY PASTE

  • 1 stalk of lemongrass, finely chopped
  • 2 cloves garlic
  • 4 dried chilies
  • 2 chilies
  • 3 medium Thai shallots, finely chopped

Instructions

CURRY PASTE INSTRUCTIONS

  • Start by grinding your dry ingredients first: Pound fresh chilies, dried chilies, chopped lemongrass, and garlic in a mortar until they form a coarse paste.
  • Add sliced shallots and continue to pound until the mixture is well combined and the shallots are roughly broken down.

GAENG OM SOUP INSTRUCTIONS

  • Heat oil in a pot over medium and sauté the freshly made curry paste until aromatic.
  • Add the chicken and fermented fish sauce to the pot, searing until each piece is enveloped in the spices.
  • Pour in water, add salt and MSG. Bring to a boil and let cook until chicken is soft and cooked through, approx 15 minutes.
  • Add firm vegetables: Thai eggplants. Let it simmer for approx 5 minutes or until the eggplants are soft to your liking.
  • Add soft vegetables: bok choy and onion flower stem. Let it simmer for approx 3 minutes or until the vegetables are soft to your liking.
  • Add toasted rice powder and stir to mix. Bring back to a boil.
  • Remove from heat and stir in dille and lemon basil. Serve immediately.

Notes

  • For the exact measurements, please scroll down to the recipe card at the end of this post.
  • Chicken: I've chosen skin-on chicken thighs, thinly sliced for quicker cooking and richer flavor. Including the bone adds an extra depth of taste.
  • Oil: Use a neutral flavored oil with high smoke point like vegetable oil for frying the paste.
  • Chilies: Opt for Thai bird's eye chilies or Jinda chilies for a spicier soup, or use milder chilies for a mild soup.
  • Vegetables: The vegetables and herbs are free to customize. These are my preferred vegetables for gaeng om gai. Some Thai people also add pumpkin.
Calories: 459kcal | Carbohydrates: 13g | Protein: 21g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1261mg | Potassium: 553mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1360IU | Vitamin C: 72mg | Calcium: 68mg | Iron: 3mg