Kang Som Goong Pak Roum

 

Hot and Sour Curry with Shrimps

       This beautiful soup is similar to hot & sour soup, but better! In Thai, it's known as "Kang Som Goong" - which actually means Orange Shrimps Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood. For this recipe, I've used both shrimp and fish fillets. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup recipe.

INGREDIENTS:

• 8-10 medium sized shrimps, cleaned, peeled and deveined
• 200 grams fish fillet (any meaty white fish)
• 4 tbsp hot and sour curry paste
• 5 tbsp of tamarind juice
• 3 tbsp of fish sauce
• 1 tsp of palm sugar
• Lemon juice
• Fresh vegetable such as Chinese Radish, Yard long beans, Chinese Cabbages etc. or any as you like.

PREPARATIONS:

• Cleaned, peeled and deveined Shrimps.
• Cleaned fresh vegetable and cut into 1-inch pieces.
• Put the fish fillet in a boiling water and wait until it cooked.
• Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
• Remove and set aside.
• Heat water in a pot, wait until boiling.
• Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
• Add fresh vegetable.
• When the soup boiling, add Shrimps and remove from heat.
• Add lemon juice as desired taste.
• Transfer to a serving bowl, and serve with hot steamed rice.