Thai cuisine · Soups & Stews

Gaeng Buap

Mild broth with tender-cooked luffa gourd, ground meat and drifting egg, seasoned with garlic and pepper.

Ingredients · for 4 servings

• 600 g luffa gourd (or zucchini as a substitute)
• 250 g ground chicken
• 1.2 l chicken broth
• 2 eggs
• 5 garlic cloves
• 1 piece ginger (3 cm)
• 2 tbsp fish sauce
• 1 tsp white pepper
• 1 tsp sugar
• 2 tbsp vegetable oil
• 3 scallions

Instructions

1. Peel the luffa gourd, halve lengthwise and cut into 1.5 cm thick half-moons; finely chop the garlic and cut the ginger into fine matchsticks.
2. Heat the vegetable oil in a pot and fry the garlic over medium heat for 1–2 min. until golden and fragrant but not dark.
3. Add the ground chicken and fry for 3–4 min., stirring and breaking it up with a spoon, until it is cooked through and gray.
4. Pour in the chicken broth, add ginger, fish sauce, sugar and white pepper, and simmer uncovered for 5 min.
5. Add the gourd pieces and cook for 5–6 min. until translucent and soft, then pour in the beaten eggs in a thin stream and stir through just once.
6. Remove the soup from the heat immediately, sprinkle with scallion rings and serve hot with jasmine rice.