Dish

Kaeng om

Northern Thai Curry

Kaeng om is made by simmering meat, such as pork or chicken, in a broth made with lemongrass, galangal, and kaffir lime leaves. The soup is then seasoned with fish sauce, tamarind paste, and chili peppers, which give it its signature spicy and sour taste. The dish is typically served with steamed rice and a variety of vegetables, such as mushrooms, tomatoes, and onions.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Stew

Origins and history

Kaeng om is a traditional dish in northern Thailand and is believed to have originated in the Lanna Kingdom. The dish has evolved over time to include a variety of vegetables and spices, but the meat and sour flavors remain the key components.

Dietary considerations

Kaeng om is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with seafood allergies.

Variations

There are many variations of Kaeng om, with some recipes calling for the addition of shrimp paste or turmeric for added flavor and color. Some versions of the dish also include pineapple or tomatoes for a sweeter taste.

Presentation and garnishing

Kaeng om is typically served in a large bowl with a scoop of steamed rice and a variety of vegetables on top. The soup is garnished with fresh herbs, such as cilantro or basil, and a squeeze of lime juice.

Tips & Tricks

To make the soup spicier, add more chili peppers or chili paste. To make it milder, reduce the amount of chili peppers or use a milder variety.

Side-dishes

Kaeng om is typically served with steamed rice and a variety of vegetables, such as mushrooms, tomatoes, and onions. Some versions of the dish also include noodles or vermicelli.