Food Lovers Web - Free Thai Recipes

Sour Seafood Soup with Vegetables

(Gaeng Som)

Sour but fragrant tamarind juice adds a special touch to this relatively mild soup, which is chock-full of vegetables, prawns or shrimp and chopped fish. As with other type of Gaeng, this has very little liquid.

Ingredients

3 cups (750 ml) water
8 oz (250 g) fresh white fish fillets
4 oz (100 g) prawn or shrimp
12 canned straw mushrooms or small button mushrooms sliced in half
1/2 cup (125 g) sliced deacon radish
1/2 cup (125 g) sliced green papaya
1/2 cup (60 g) sliced green beans
1/2 cup (60 g) cauliflower, broken into florets
1/2 cup (125 g) sliced Chinese cabbage
4 tablespoon tamarind juice
2 tablespoon lime juice
1 tablespoon chopped palm sugar or dark brown sugar
1 teaspoon salt

Spice Paste
3 dried chilies, deseeded and soaked until soft
2 teaspoons chopped garlic
2 teaspoons chopped shallots
1 teaspoon chopped krachi (optional)

Preparation

1) Bring the water to a boil in a large pot.
2) Place the fish fillets, prawns or shrimp in the boiling water and simmer for about 8 minutes until cooked. Use a slotted spoon and remove the seafood. Let it cool. Chop up the fish. Reserve the stock and set the seafood aside.
3) Grind the spice paste ingredients in a blender, then place the spicy paste in a pan with the reserved stock, fish and vegetables. Bring to a boil and simmer until just cooked, about 10 minutes. Add the tamarind juice, lime juice, sugar and salt.
4) Serve hot topped with prawn or shrimp.

Note: Any combination of vegetables can be used; suggested alternatives include chayote, any other type of summer squash or zucchini, eggplant, green cabbage and button mushrooms.

Serves: 4-6

Preparation time: 30 minutes

Cooking time: 25 minutes

Happy Cooking !

Top