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Gaeng som – Sour Seafood Soup with Vegetables Recipe

Gaeng som - Sour Seafood Soup with Vegetables Recipe

Gaeng som – Sour Seafood Soup with Vegetables Recipe

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 types 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) fresh prawns or shrimp
  • 12 fresh or canned straw mushrooms or small button mushrooms, sliced in half
  • 1/2 cup (125 g) sliced daikon 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 tablespoons tamarind juice
  • 2 tablespoons lime juice (optional)
  • 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 krachai (optional)

Method :

  1. Bring the water to a boil in a large pot.
  2. Place the fish fillets and 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 or mortar and pestle, then place the Spice 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 prawns 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 mins
Cooking time : 25 mins


Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren


See also Thailand Cooking “Tom Kha Gai – Creamy Chicken Soup with Coconut Milk Recipe”