Kaeng Som Pak

Kaeng Som, meaning "sour curry," is the tangy, fiery backbone of everyday Thai home cooking, particularly beloved in the south and central regions. Unlike coconut-milk curries, it relies on tamarind and a vivid red paste for its sharp, bright heat — making it naturally light and clean on the palate.

Serves: 4

Ingredients

• 400g (14 oz) mixed vegetables (cabbage, green beans, white radish, or young jackfruit)
• 1 litre (4 cups) water or light vegetable stock
• 3 tbsp (45ml) tamarind paste
• 1½ tbsp (22ml) fish sauce (or light soy sauce for vegetarian)
• 1 tsp (5g) palm sugar or brown sugar

For the paste (pound or blend together):

• 5 dried red chillies, soaked 10 minutes
• 3 shallots, roughly chopped
• 1 tsp (5g) shrimp paste (kapi), omit for vegetarian
• 1 tsp (5g) salt
• 1 tsp (3g) ground turmeric

Instructions

1. Pound the paste ingredients in a mortar until smooth, about 3–4 minutes, or blitz in a small food processor.
2. Bring the water or stock to a boil in a medium saucepan. Stir in the paste and simmer 3 minutes until fragrant.
3. Add tamarind paste, fish sauce, and palm sugar. Taste and adjust — the broth should be sour first, salty second, barely sweet.
4. Add the vegetables in order of firmness: hard roots first, cook 5 minutes; leafy greens and green beans last, cook 3–4 minutes until just tender.
5. Serve immediately over jasmine rice.

Cook's Notes: Kaeng Som should never be creamy — its thin, sharp broth is the point. Leftover soup deepens overnight and is even better the next day. For a protein boost, add 200g peeled prawns in the final 3 minutes.