Thai-Spicy Chicken Soup with Herbs (Gang Pa Gai Baan)

Thai-Spicy Chicken Soup with Herbs (Gang Pa Gai Baan)

Ingredients:
500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar

Paste:
15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp pasteGround all of paste in gradients together

How to cook:
1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.
2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.
If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.
3. Cook the meat for 10 minutes.
4. Add pumpkin and cook for 10 more minutes.
5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.
6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.
7. Serve with hot jasmine rice or rice noodle.