How to make Laotian Soup - Om Gai or Aw Gai

chicken

🥗Healthier: tofu

💰Cheaper: egg

Tofu provides a plant-based option, while eggs are a budget-friendly alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, and salt is a basic substitute.

Cut the lemongrass and mint, using the tender portion and setting it aside.

Bruise the top portion of the lemongrass to season the broth.

Cut all vegetables used in the soup into bite-sized pieces, aiming for leafy greens to be about 2 inches long.

Make the paste for the soup by blending glutinous rice, shallots, lemongrass, and chili pepper until smooth, then set it aside.

Add vegetable oil to a stockpot and cook 4 chicken legs, seasoning with a splash of fish sauce and bruised lemongrass.

Add the paste to the pot and stir for at least one minute until aromas are released.

Add water to fill two-thirds of the pot, approximately 8 to 12 cups, adjusting flavor as needed.

Season the water with chicken bouillon if using water instead of chicken stock.

Once the pot comes to a boil, add all the vegetables, stirring and pushing them down to fit more in.

Season the broth with fish sauce and unfiltered fish sauce, known as 'paddock' in Lao.

Cook the broth for an additional 2 to 5 minutes, adjusting the savory flavor to taste with fish sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens