Ingredients (One serving):
5 peeled Thai shrimps
80 grams long beans, chopped into one inch pieces
80 grams cauliflower, cut into bite size pieces
100 grams cabbage, chopped two inch cubes
40 grams Gaeng Som paste
500 grams vegetable stock or water
4 tbsp tamarind juice
15 grams palm sugar
2 tbsp fish sauce
Gaeng Som Phak Ruam
Sour Curry with Mixed Vegetables
Clean the shrimps thoroughly and devein them. Bring the vegetable stock (or water) to a boil and add Gaeng Som paste.
When the soup returns to a full boil. add vegetables in this order: cauliflower, long beans and cabbage.
Season with palm sugar, tamarind juice and fish sauce, making sure everything is well dissolved.
Add shrimps and cook briefly.
As an alternative, shrimp can be replaced with fish.
Seafood cooks quite quickly thus shrimp and fish should be in the boiling soup only briefly. And then whisked out and served to keep it fresh and juicy.
Prepare the drier, tougher ingredients first, like cauliflower and long beans, followed by leafy vegetables like cabbage.
Vitamin A, B1, B2, B6, C, K, Folate, Calcium, Iron, Manganese, Omega 3
Preparation: 15 mins
Cooking: 30 mins
Total: 45 mins
Spicy Level: 2