Gang Som Recipe

Gang Som is Thailand's bright, sour curry soup. Fish and vegetables simmer in a fiery turmeric broth sharpened with tamarind and lime, light yet full of punch.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

320

Ingredients

• 500 g firm white fish fillets, cut into chunks
• 1 litre fish or vegetable stock
• 3 tablespoons red curry paste
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 200 g green papaya or cabbage, shredded
• 100 g long beans, cut into lengths
• 2 tablespoons lime juice
• Fresh coriander, to serve
• Steamed jasmine rice, to serve

Instructions

1. Bring the stock to a simmer and whisk in the red curry paste until dissolved.
2. Add the tamarind paste, fish sauce and sugar, then simmer for 5 minutes.
3. Add the papaya and long beans and cook for 5 minutes until just tender.
4. Gently add the fish and poach for 5 to 7 minutes until cooked through.
5. Stir in the lime juice and taste, balancing sour, salty and sweet.
6. Serve hot with coriander and jasmine rice.

Pro tips

• Add the fish last and do not stir hard, or it will break apart.
• Balance the soup at the end: it should taste sour first, then salty and sweet.
• Tamarind paste varies in strength, so add it gradually and taste as you go.

Frequently asked questions