Kaeng som (sour-spicy fish curry soup with vegetables)

A sour curry soup from central and southern Thailand with no coconut milk: sour from tamarind, spicy from chilli, with plenty of vegetables and fish. A light, refreshing meal with rice.

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Method

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1. Cook 100 g of the fish in 200 ml of the water for 5 minutes, then remove. ⏱ Timer: 5 min
2. Pound the chilli, shallots, shrimp paste, salt and cooked fish into a smooth paste in a mortar or food processor.
3. Bring the remaining water and the fish-cooking liquid to the boil, stir in the curry paste, and cook for 5 minutes. ⏱ Timer: 5 min
4. Add the tamarind, fish sauce and sugar; it should taste sour, salty, spicy and slightly sweet.
5. Add the firmer vegetables (green beans, radish) and cook for 5 minutes, then the Chinese cabbage and courgette, for 3 more minutes. ⏱ Timer: 5 min
6. Add the fish and cook over low heat for 4-5 minutes until cooked through. Serve with rice. ⏱ Timer: 4 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The fish cooked into the paste gives the soup its body — don't skip it.
• Also made with shrimp; cooking time is 2-3 minutes.

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