Thai cuisine · Soups & Stews

Gaeng Ho

Northern Thai leftover stew: glass noodles, bamboo and vegetables simmered with curry paste until almost dry.

Ingredients · for 4 servings

• 150 g glass noodles
• 200 g bamboo shoots
• 300 g boneless chicken thighs
• 3 tbsp red curry paste
• 200 g green beans
• 1 eggplant
• 400 ml chicken stock
• 3 tbsp fish sauce
• 5 kaffir lime leaves
• 2 handfuls Thai basil
• 3 tbsp oil
• 1 tsp palm sugar

Instructions

1. Soak the glass noodles in warm water for 8 minutes, drain, and cut into roughly 10 cm lengths with scissors.
2. Cut the chicken thighs into thin strips, drain the bamboo shoots, cut the beans into 4 cm pieces and the eggplant into 2 cm cubes.
3. Heat the oil in a wok over high heat and fry the curry paste for 2 minutes, stirring, until it turns dark and fragrant.
4. Add the meat and sear for 3 minutes, then stir in the bamboo, beans and eggplant and cook for 4 minutes until the eggplant takes on color.
5. Deglaze with the chicken stock, add the torn lime leaves, and simmer uncovered for 8 minutes, then fold in the glass noodles and toss for another 4–5 minutes until they have absorbed almost all the liquid.
6. Season with fish sauce and palm sugar, remove from the heat, fold in the Thai basil, and serve the stew lukewarm on a shallow platter.