Kaeng som

Kaeng som or sour curry is a sour and spicy fish curry or soup with vegetables originating from Thailand. The dish is unique for its sour taste, which comes from tamarind (makham). The recipe uses a particular kind of fish and vegetable, but variations may include other types of fish and vegetables. Kaeng som is a staple dish in Thailand and is commonly served with steamed rice.

Ingredients

Kaeng som typically includes the following ingredients:

• Fish: The most common type of fish used is snakehead murrel (pla chon). Other types of fish, such as catfish (pla duk), tilapia (pla nin), and shrimp (kung), can also be used.
• Vegetables: The most common vegetable used is Chinese water spinach (phak bung). Other vegetables, such as cabbage (phak kat), cauliflower (dok khae), and lotus stem (bua), can also be used.
• Tamarind (makham): This gives the dish its characteristic sour taste.
• Chili (prik): This gives the dish its spiciness. The amount of chili can be adjusted according to taste.
• Shrimp paste (kapi): This gives the dish its saltiness and umami flavor.

Preparation

The fish is first cleaned and cut into pieces. The vegetables are also cleaned and cut into pieces. The tamarind, chili, and shrimp paste are mixed together to make a paste. This paste is then added to a pot of boiling water. The fish and vegetables are added to the pot and cooked until done. The dish is typically served hot with steamed rice.

Variations

There are many variations of kaeng som, depending on the region of Thailand. For example, in the South, kaeng som is typically made with a lot of chili and is very spicy. In the North, kaeng som is typically made with less chili and is less spicy. There are also variations in the type of fish and vegetables used.

See also

• Thai cuisine
• List of Thai dishes
• List of soups
• List of fish dishes

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