Gaeng Om

1. 1

   Prepare the curry paste

   Using a mortar and pestle or food processor, pound or blend the lemongrass (tender lower portions only), galangal, shallots, garlic, fresh turmeric, and Thai chilies into a rough paste. You don't need a smooth paste - a coarse texture is traditional and preferred. The paste should be fragrant with all the aromatics well broken down. If using a food processor, pulse rather than continuously blend to maintain some texture.

   10m

   Tips:

   • • Cut lemongrass and galangal into small pieces before pounding for easier processing
   • • A mortar and pestle creates the best texture and releases essential oils
   • • Don't make the paste too smooth - coarse texture is authentic
2. 2

   Toast the rice powder (if making from scratch)

   If you're making khao khua (toasted rice powder) from scratch, heat a dry pan over medium-low heat. Add 3-4 tablespoons of uncooked sticky rice and toast, stirring constantly, until golden brown and fragrant (about 10-15 minutes). Let cool, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

   15m

   Tips:

   • • Keep heat medium-low to prevent burning
   • • Rice should smell like popcorn when ready
   • • Store extra toasted rice powder in an airtight container for future use
3. 3

   Start the broth

   In a large pot or wok, bring the chicken stock (or water) to a simmer over medium-high heat. Add the prepared curry paste to the simmering broth and stir well to dissolve and distribute the paste throughout the liquid. Let it simmer for 3-4 minutes to allow the flavors to bloom and infuse the broth. Add the makrut lime leaves (torn) to the broth.

   5m

   Tips:

   • • The broth should be aromatic with all the paste ingredients
   • • Don't skip simmering the paste - it develops deeper flavors
4. 4

   Cook the protein and harder vegetables

   Add the chicken pieces to the broth and stir. Next, add the vegetables that take longer to cook: kabocha pumpkin first, followed by Thai eggplants and green beans. Let everything simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender but not mushy. The pumpkin should be soft enough to pierce with a fork but still hold its shape.

   10m

   Tips:

   • • Add vegetables in stages based on cooking time
   • • Don't overcook - vegetables should retain some texture
   • • If using pork or beef, it may need a few extra minutes
5. 5

   Add remaining vegetables and season

   Add the cabbage and mushrooms to the pot and cook for 2-3 minutes until just tender. Season the soup with fish sauce (starting with 2 tablespoons), pla-ra if using (1 tablespoon), and a pinch of salt. Stir in the toasted rice powder (khao khua), which will add a nutty flavor and slightly thicken the broth. Taste and adjust seasoning - add more fish sauce for saltiness, a small amount of sugar if needed to balance flavors. The soup should taste savory, herbal, and slightly earthy.

   5m

   Tips:

   • • Taste before adding salt - fish sauce is already salty
   • • The toasted rice powder adds both flavor and body
   • • Balance is key - adjust to your preference
6. 6

   Add fresh herbs and finish

   Turn off the heat. Add the fresh dill (coarsely chopped), scallions (cut into 1-inch pieces), and Thai basil leaves to the pot. Stir gently to combine and allow the residual heat to wilt the herbs slightly. The dill should remain bright and aromatic - don't overcook it. Let the soup sit for 1-2 minutes to allow the herbs to infuse their flavors into the broth.

   3m

   Tips:

   • • Add herbs off heat to preserve their fresh flavor and aroma
   • • Dill is the star - don't skimp on it
   • • The herbs should be wilted but still vibrant
7. 7

   Serve

   Ladle the Gaeng Om into individual serving bowls. Garnish with additional fresh dill, Thai basil leaves, and scallions if desired. Serve hot with steamed Thai sticky rice (khao neow) or jasmine rice on the side. Provide lime wedges for those who want extra tang.

   2m

   Tips:

   • • Serve immediately while hot
   • • Sticky rice is the traditional accompaniment
   • • Leftovers keep well and flavors develop overnight

• •Fresh dill (pakchi Lao) is absolutely essential - it defines the dish and cannot be substituted
• •Unlike typical Thai curries, Gaeng Om has no coconut milk and features a clear, light broth
• •The soup should taste herbal and earthy rather than sweet or heavily spiced
• •Khao khua (toasted rice powder) adds an essential nutty aroma and subtle texture
• •Use a mix of seasonal vegetables - this dish is very adaptable based on what's available
• •Don't overcook the herbs - add them at the very end to preserve their aromatic properties
• •Pla-ra (fermented fish sauce) adds authentic funk but can be omitted or reduced for milder flavor
• •The curry paste should be coarse, not smooth like other Thai curries
• •This soup is considered medicinal and is often consumed when feeling under the weather
• •Gaeng Om tastes even better the next day as flavors meld together

• •
  Thai sticky rice (khao neow) - the traditional northern and Isan accompaniment
• •
  Steamed jasmine rice for a lighter option
• •
  Grilled meats like gai yang (grilled chicken) or sai oua (northern Thai sausage)
• •
  Som tam (green papaya salad) for a classic Isan meal
• •
  Fresh vegetables: cucumber slices, cabbage wedges, long beans
• •
  Larb (meat salad) for a complete Isan feast
• •
  Thai iced tea or young coconut water as a refreshing beverage

Gaeng Om is a traditional dish that originated in Northern Thailand and the Isan region (northeastern Thailand), with strong connections to Lao cuisine. The name 'Gaeng' means curry or soup, while 'Om' refers to a water-based curry made without coconut milk, featuring lots of seasonal vegetables and regional herbs. This style of curry predates the more coconut-heavy curries that Thailand is now famous for, reflecting the culinary traditions of regions where coconut palms don't grow abundantly. Gaeng Om has been prepared for centuries in rural communities as an everyday meal that could be adapted based on whatever vegetables and herbs were growing in backyard gardens. The heavy use of dill (pakchi Lao) connects it to Lao cuisine, where this herb is beloved and widely used. Historically, Gaeng Om was considered medicinal food, prepared for family members who were feeling ill or needed nourishment. The light, herb-forward nature of the soup made it easy to digest while providing essential nutrients and the healing properties of various herbs. Each region and even each household has its own variation, using local vegetables and adjusting the herbs based on availability and preference. The dish represents the Thai philosophy of 'food as medicine' and showcases the importance of fresh, seasonal ingredients in traditional Thai cooking.

Authentic Gaeng Om must be water-based or broth-based - coconut milk is never used and would fundamentally change the character of the dish. Fresh dill (pakchi Lao) is the signature herb and absolutely essential; without it, the dish loses its defining characteristic. The curry paste should be coarse and roughly pounded, not smooth like other Thai curries. Traditional preparation uses a stone mortar and pestle to pound the aromatics, which releases essential oils better than a blender. Khao khua (toasted sticky rice powder) is essential for authentic flavor and texture - it adds a nutty aroma and helps to slightly thicken and bind the broth. The soup should have a clear, light appearance rather than being thick or creamy. Authentic versions often include pla-ra (fermented fish sauce), which adds a funky, umami depth that's characteristic of Isan cuisine, though it can be omitted for milder palates. The vegetables used should be seasonal and can vary, but typically include pumpkin/squash, eggplants, mushrooms, and leafy greens. Fresh herbs (dill, basil, scallions) should be added at the very end with the heat turned off to preserve their aromatic properties - overcooking the herbs is a common mistake. The dish should taste herbal, savory, and earthy rather than sweet, spicy, or coconutty. Regional variations exist between Northern Thai and Isan styles, but both share the common elements of dill, water-based broth, and abundant fresh herbs. Gaeng Om is traditionally served with sticky rice in the North and Isan regions, not jasmine rice, reflecting the rice preferences of these areas. The balance should favor the fresh, clean flavors of herbs and vegetables rather than heavy seasoning.