Gaeng Som - spicy and sour fish curry from Thailand
Mar 14, 2024
Gaeng Som is a traditional Thai dish originating in the southern regions of Thailand. It is often described as a type of "sour soup" and is known for its spicy, sour, and slightly sweet flavor.
The exact origin of Gaeng Som is unknown, but it is believed to have evolved over time by combining local ingredients and culinary influences from different regions. The use of fresh fish and a variety of vegetables reflects the culinary diversity of Thai cuisine.
Gaeng Som is not only a feast for the palate, but also a healthy dish rich in protein and vitamins, traditionally served with steamed rice.
Of course it is especially delicious with our freshly made Gaeng Som curry paste
Ingredients for 3 - 4 servings of Gaeng Som with fish
The curry takes about 35 minutes to prepare.
Just follow our cooking instructions.
| Water (depending on intensity) | 750 - 1000 ml |
| Fish or shrimp (your choice) | 350g |
| Gaeng Som curry paste (spicy) | 1 tbsp |
| Tamarind concentrate (alternatively lime or lemon juice) | 1 tbsp |
| Coconut sugar (alternatively cane sugar) | 1 tbsp |
| fish sauce | 1 tbsp |
| Vegetables as desired (cauliflower, kohlrabi, carrots) | 200 - 400 g |
To prepare:
1. Cut the fresh fish into cubes and set aside.
2. Bring the water to a boil in a large pot and add the fish. Cook the fish until tender, then remove it from the water. Set the boiling water aside—do not discard it.
3. Now, in a mortar, crush the Gaeng Som curry paste and two tablespoons of the cooked fish until a homogeneous paste is formed.
4. Return the paste and the remaining cooked fish to the pot with the fish water.
5. Season the soup with fish sauce, tamarind concentrate (or lime/lemon juice), and coconut sugar. Depending on your taste, you can add more or less of each to achieve the right balance of sweet, sour, and salty.
6. Finally, add the chopped vegetables to the soup and simmer for a few minutes until cooked but still crunchy.
7. Serve Gaeng Som hot and garnish with fresh herbs, if desired.
Did you know…?
No coconut milk : Unlike many other Thai curries, Gaeng Som doesn't contain coconut milk. Instead, it uses water, which gives the dish a lighter texture and a more intense flavor.
Flowers as an ingredient : Some traditional recipes use flowers such as Sesbania grandiflora (Dok Khae). These flowers add a special flavor to the curry and are widely used in Thai cuisine.
Regional Variation : Gaeng som originated in southern Thailand, but there are many regional variations of this dish. In central and northern Thailand, it is often prepared differently and may even be known by different names.
Healthy and low in calories : Gaeng som is not only delicious but also healthy. It's rich in protein and vitamins and has fewer calories than other curries because it doesn't contain coconut milk.
Historical Roots : Gaeng Som is believed to have its roots in the Ayutthaya period and may have been inspired by Portuguese influences. A similar soup called "Kaeng Ngao Ngod" was prepared at that time.
Enjoy your meal and wish you good luck
Chonticha and Alex from Yak Thai
