Ecomely

Language

Gaeng oum (chicken stew with herbs): recipe illustration
Meat

Gaeng oum (chicken stew with herbs)

A delicate chicken stew simmered with plenty of fresh herbs such as dill and coriander, with a touch of lemongrass. A light, comforting dish often served at family meals.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

232 kcal per serving

Protein
23.7 g
Carbohydrates
8.3 g
of which sugars
3.7 g
Fat
11 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pound the lemongrass, shallots, garlic and chillies into a paste.
  2. Bring the water to a boil with the chicken and the onion cut into quarters, then skim the surface.
  3. Add the aromatic paste and simmer gently for 30 minutes.
  4. Season with fish sauce, salt and pepper.
  5. Finely chop the dill and coriander.
  6. Add the chopped herbs to the stew and let them infuse for 3 minutes off the heat.
  7. Serve hot with sticky rice.

Variations and tips

Version without chilli. Remove the chillies and add some grated ginger to keep some character.

More ideas

Gaeng bai ya nang (sesame leaf soup)40 min · 4 serv.Gaeng hang lay (curry de porc au tamarin)1 h 50 · 4 serv.Gaeng hor (herb and vegetable stew)45 min · 4 serv.Gaeng ka lang (banana blossom soup)55 min · 4 serv.Gaeng kai (chicken and vegetable curry)55 min · 4 serv.Gaeng kua (dry herb curry)1 h 25 · 4 serv.Gaeng som ma khuea (sour eggplant soup)40 min · 4 serv.Gaeng som pak kad (sour mustard greens soup)40 min · 4 serv.

Original Ecomely recipe.