Gaeng Som

Gaeng som is a vibrant Thai sour curry soup built on tamarind, fiery curry paste, and palm sugar, loaded with shrimp and crisp vegetables. Boldly tangy and deeply comforting, it is one of the most refreshing curries in Thai cooking.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

320

Ingredients

• 3 tbsp red curry paste (or gaeng som paste)
• 1 tbsp vegetable oil
• 4 cups water or light fish stock
• 1 lb (450 g) large shrimp, peeled and deveined
• 2 cups cauliflower florets
• 1 cup green beans, cut into 2-inch pieces
• 1 cup daikon radish, sliced into half-moons
• 3 tbsp tamarind paste
• 2 tbsp fish sauce, plus more to taste
• 2 tbsp palm sugar
• 2 tbsp fresh lime juice

Instructions

1. Heat the oil in a large pot over medium heat and fry the curry paste for 2 minutes, stirring constantly, until deeply fragrant and darkened.
2. Add the water or stock and bring to a boil, stirring to dissolve the paste completely into the liquid.
3. Add the daikon and cauliflower first and simmer for 8 minutes, since they take the longest to soften. Add the green beans and simmer 4 minutes more until all the vegetables are crisp-tender.
4. Stir in the tamarind paste, fish sauce, and palm sugar. Taste and adjust: gaeng som should lead with bold sourness, with salty and sweet notes behind it.
5. Add the shrimp and simmer gently for 3 to 4 minutes until pink and just cooked through. Do not boil hard, or the shrimp will turn tough.
6. Remove from the heat and stir in the lime juice. Taste once more, ladle into bowls, and serve with steamed jasmine rice.

Pro tips

• Sour comes first in gaeng som: if the soup tastes flat, add tamarind or lime before anything else.
• Keep the vegetables crisp-tender; they should have bite against the rich broth.
• Add the shrimp last and barely simmer them so they stay plump and juicy.
• Curry pastes vary in heat, so start with a little less if yours is fiery and adjust at the end.

Frequently asked questions