Pairs well with Thai Orange Sour Soup (Gaeng Som Goong)
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Thai Orange Sour Soup (Gaeng Som Goong)
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An authentic Thai sour curry with shrimp, featuring a vibrant broth made with tamarind, red chilies, and red onion, balanced with tender shrimp and vegetables.
00:45:00 total
Serves 4
medium
Soup
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Ingredients
- New Mexico chili - 3 (big ones, not spicy but flavorful)
- Chili de arbol - as needed (for added spiciness)
- Water - as needed (warm, for soaking chilies)
- Red onion or shallots - 2 tablespoons (chopped)
- Shrimp paste - 1 teaspoon
- Salt - 1/2 teaspoon
- Water - 1 cup (for blending)
- Daikon radish - 1/4 (cut into chunks)
- Green papaya - a little more than 1 cup (cut into chunks)
- Cauliflower - 1/2 small head (cut into bite-sized pieces)
- Cabbage - 1/4 small head (cut into large chunks)
- Fish sauce - 2 tablespoons
- Tamarind paste - 3 tablespoons
- Palm sugar - 1 tablespoon
- Shrimp - 12 ounces (small to medium size)
- Lime - as needed (freshly squeezed, optional for serving)
Instructions
- Prepare Chilies: Soak New Mexico chilies and Chili de arbol in warm water after removing stems and seeds. Drain.
- Make Curry Paste: Blend soaked chilies, red onion, shrimp paste, salt, and water until smooth.
- Prepare Vegetables: Cut daikon, green papaya, cauliflower, and cabbage into chunks as specified.
- Cook Curry: In a pot, combine curry paste with 4 cups of water. Add daikon and papaya, cook until starting to soften. Add cauliflower and season with fish sauce, tamarind paste, and palm sugar. Lastly, add cabbage and cook until all vegetables are tender.
- Add Shrimp: Add shrimp to the pot and cook until they turn pink and are cooked through.
- Final Seasoning and Serving: Adjust seasoning if necessary. Serve hot with optional lime juice squeezed on top.
