Gaeng Larb

Gaeng Larb is a vibrant and spicy Thai soup featuring minced meat and fresh herbs, offering a delightful balance of flavors. This dairy-free dish is both comforting and invigorating, perfect for a cozy meal.

Ingredients

• Ground chicken - 200 grams
• Chicken broth - 500 milliliters
• Lemongrass - 1 stalk, finely chopped
• Galangal - 1 tablespoon, grated
• Kaffir lime leaves - 3, torn
• Thai bird's eye chilies - 2, finely sliced
• Fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Fresh cilantro - 1/4 cup, chopped
• Mint leaves - 1/4 cup, chopped
• Shallots - 2, thinly sliced
• Mushrooms - 100 grams, sliced
• Palm sugar - 1 teaspoon
• Salt - to taste

Steps

1. In a pot, bring the chicken broth to a gentle boil over medium heat.
2. Add the ground chicken and cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes.
3. Stir in the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies, and simmer for another 5 minutes.
4. Add the fish sauce, lime juice, palm sugar, and sliced shallots to the pot, stirring well to combine.
5. Incorporate the mushrooms and cook for an additional 3-4 minutes until they are tender.
6. Remove from heat and stir in the chopped cilantro and mint leaves.
7. Taste and adjust seasoning with salt if necessary before serving hot.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, promoting muscle health.
• Contains fresh herbs that may enhance digestion and provide antioxidants.

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