Kaeng om is a light herbal curry originating from northern Thailand. Unlike the creamy curry varieties, this version does not employ coconut milk. The meat stock is water-based and enriched with a pungent fish sauce known as pla ra, kaffir lime leaves, dill, various vegetables, as well as a fragrant curry paste which usually combines chili peppers, shallots, garlic, and lemongrass.

Although it is usually prepared with chicken, the dish can also incorporate other types of meat or fish. Kaeng om can be enjoyed on its own as a healthy, nutritious soup, but it can also be served with rice or noodles on the side.