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Kaeng som or gaeng
somor Asam rebus or Thai/Lao/Malaysian sour curryis a sour and
spicy curry or soup with vegetables popular in Southeast Asia. The
curry is characteristic for its sour taste, which comes from tamarind (makham).
The recipe uses palm sugar (Thai: namtan pip) to sweeten the curry.
A paste called nam phrik kaeng som is prepared as a
base for the curry, to which water and the ingredients are added. The
preparation of this paste includes shrimp paste and shallots and all the ingredients are pounded with a mortar and pestle. This paste can be made from dry red chillies and
one made from fresh red chillies. Some recipes state that large chillies should
be used, others prefer bird's eye chilies.Fish or shrimp may be used as the basic ingredient. Preferred fish are
those that keep their consistency after boiling, such as Channa striata or other
equivalent marine fish in coastal locations.
Ingredients: Shallot, Dried
red chilli, Salt, Shrimp paste (Shrimp, Salt), Citric acid
Fun Fact
It is Believed that this type of sour
soup was developed from the ancient food since Ayutthay period was called "Kaeng ngao
ngod" ,which is a food that is similar to kaeng som today,
assumed that it was adapted from the Portuguese soup by a
Japanese-Portuguese-Bengali woman who was the chief of king's kitchen in the
royal court of King Narai period
