Kaeng Som (Thailand)

An authentic recipe for traditional Thai Kaeng Som, highlighting its signature balance of pungent, spicy, and deeply sour flavors without using coconut milk.

Level Medium Prep 20 min Cook 15 min Servings 4 Score 4.9/10

Ready in

35 min

Makes 4 servings

Prep 20m

Cook 15m

Level Medium

About this recipe

An authentic recipe for traditional Thai Kaeng Som, highlighting its signature balance of pungent, spicy, and deeply sour flavors without using coconut milk.

Traditional Thai sour curry bursting with bright tamarind flavor, turmeric, and fresh fish.

Instructions

Pound the shallots, fresh turmeric, soaked dried chilies, and shrimp paste together in a mortar and pestle until a smooth curry paste forms.
Bring water or fish stock to a boil in a pot, then stir in the curry paste until fully dissolved.
Add the sliced daikon radish or papaya and let simmer for 5 minutes until it begins to soften.
Stir in the tamarind paste, fish sauce, and palm sugar, adjusting the balance of sour, salty, and sweet to taste.
Gently add the fish pieces into the boiling broth. Do not stir too much to avoid breaking the fish.
Simmer for 4-5 minutes until the fish is cooked through, then remove from heat and serve hot.
5 min

Nutrition

Calories 190

Protein 24g

Carbs 14g

Fat 4g

Fiber 2g

Sugar 5g

Sodium 880mg

Serving Size 1 serving

Cooking Timeline

Prep 20 min

Cook 15 min

Total 35 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.6
Presentation 9.2
Nutrition 9.5
Value 9.0
Instructions 9.2
Ingredients 9.0
Time Accuracy 9.5
Difficulty 8.0
Would Make Again 9.0

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A brilliantly zesty, vibrant, and aromatic Thai soup that delivers an incredible punch of sour and spicy notes.

Pros

Refreshing flavor profile
Low in fat and calories
Quick and easy to cook

Cons

Requires vibrant fresh tamarind balance

Overview

Traditional Thai sour curry bursting with bright tamarind flavor, turmeric, and fresh fish.

AI Insights

Summary

An authentic recipe for traditional Thai Kaeng Som, highlighting its signature balance of pungent, spicy, and deeply sour flavors without using coconut milk.

Tips

Do not overcook the fish chunks once added to keep them flaky and tender
Adjust the palm sugar and tamarind carefully to hit the ideal sweet-and-sour balance
Serve piping hot alongside a bowl of steamed jasmine rice