Thai cuisine · Soups & Stews

Gaeng Som Goong Cha Om

Sour southern curry without coconut milk, with shrimp and a crispy fried cha-om omelet that tempers the heat.

Ingredients · for 4 servings

• 400 g shrimp, peeled
• 100 g cha-om (acacia leaves, or substitute young baby spinach)
• 4 eggs
• 1.2 l fish stock
• 5 dried red chilies
• 5 shallots
• 1 tsp shrimp paste (kapi)
• 1 tsp turmeric
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 4 tbsp oil, salt

Instructions

1. Soak the dried chilies in hot water for 15 min. and pound with the shallots, shrimp paste and turmeric in a mortar to a fine, bright orange paste.
2. Roughly chop the cha-om, mix with the beaten eggs and a pinch of salt, and fry in 3 tbsp hot oil over medium heat for 3–4 min. per side into a firm omelet, crisp at the edges.
3. Slide the omelet onto a board, let cool briefly and cut into 4 cm squares.
4. Bring the fish stock to a boil, stir in the paste and simmer uncovered for 10 min. until the broth is deeply colored and fragrant.
5. Add the tamarind paste, fish sauce and palm sugar and simmer for another 5 min. – the curry should taste distinctly sour, salty and spicy, without sweetness dominating.
6. Add the shrimp and poach for 2–3 min. until pink, gently add the omelet pieces and serve the curry immediately with fragrant rice.