Kaeng Om - Thai Spicy Herb Soup

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 slices galangal 3 slices galangal
• 5 kaffir lime leaves 5 kaffir lime leaves
• 4 Thai chilies, sliced 4 Thai chilies, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 cup (240ml) straw mushrooms, halved 1 cup (240ml) straw mushrooms, halved
• 1 cup (240ml) cherry tomatoes, halved 1 cup (240ml) cherry tomatoes, halved
• 1 cup (240ml) baby corn, halved lengthwise 1 cup (240ml) baby corn, halved lengthwise
• 1 cup (240ml) Thai basil leaves 1 cup (240ml) Thai basil leaves
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the broth to a boil over medium heat.
2. 2.
   Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the sliced pork to the pot and cook until it is no longer pink.
4. 4.
   Stir in the fish sauce and palm sugar, allowing them to dissolve.
5. 5.
   Add the mushrooms, cherry tomatoes, and baby corn to the pot. Simmer for an additional 5 minutes until the vegetables are tender.
6. 6.
   Remove the pot from heat and stir in the Thai basil leaves.
7. 7.
   Serve the Kaeng Om hot with lime wedges on the side. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the soup.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal slices or galangal powder. However, fresh galangal provides the best flavor.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. For a milder version, remove the seeds before slicing.

Tips & Tricks

• For a vegetarian version, substitute the pork with tofu or mushrooms.
• If you prefer a thicker soup, dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Adjust the spiciness by adding more or fewer Thai chilies.
• To enhance the flavor, let the soup sit for a few hours or overnight before serving.
• Garnish with fresh cilantro or Thai basil for an extra burst of freshness.

Serving advice

Serve the Kaeng Om in individual bowls, accompanied by steamed jasmine rice or rice noodles. Squeeze fresh lime juice over the soup just before eating to add a tangy twist. Enjoy the soup while it's hot to fully savor the flavors.

Presentation advice

Present the Kaeng Om in a vibrant bowl, allowing the colorful ingredients to shine through. Garnish with a sprig of Thai basil or a slice of lime for an appealing touch. Serve with a side of steamed rice or noodles to complete the presentation.