Sour Curry with Shrimp & Mixed Vegetables (Kaeng Som Cha-Om)

Name: Sour Curry with Shrimp & Mixed Vegetables (Kaeng Som Cha-Om)
Total time: 2400 s
Yield: Serves 2-3 servings
Ingredients: 12 large raw shrimp; 1 handful cha-om leaves (or substitute with chopped green onion tops if unavailable); Chopped cabbage, as desired; 5 long green beans, cut into pieces; 6 baby corn; 3 large eggs; 3 tablespoons sour curry paste (kaeng som paste); 1 fried mackerel (about 3.5 oz/100 grams); 1 large shallot; 5 tablespoons tamarind juice; 2 tablespoons palm sugar (or light brown sugar); 1 teaspoon salt; 2 tablespoons fish sauce; Vegetable oil; Water

Fiat @fiatuefa

This is a dish I've wanted to make for a long time, and this was my first attempt! I usually love a rich, flavorful sour curry, so today I added fried mackerel to the curry paste for extra depth. The result was a truly bold and delicious soup! Plus, you get all the benefits of fresh vegetables—feel free to use your favorites.

Saved

Ingredients

40 minutes

Serves 2-3 servings

12large raw shrimp
1 handfulcha-om leaves (or substitute with chopped green onion tops if unavailable)
Chopped cabbage, as desired
5long green beans, cut into pieces
6baby corn
3large eggs
3 tablespoonssour curry paste (kaeng som paste)
1fried mackerel (about 3.5 oz/100 grams)
1large shallot
5 tablespoonstamarind juice
2 tablespoonspalm sugar (or light brown sugar)
1 teaspoonsalt
2 tablespoonsfish sauce
Vegetable oil
Water

Saved

Steps

40 minutes

1

Prepare all ingredients. After peeling the shrimp, set aside the heads and shells. For the curry paste, pound together the shallot, fried mackerel, and sour curry paste until well combined (the mackerel adds extra richness to the soup).
2

Bring water to a boil. Blanch the shrimp just until cooked, then set aside. Boil the shrimp heads and shells in the same water to make a stock. Once done, strain and reserve the broth for the soup.
3

Bring the shrimp stock to a boil. Add the prepared curry paste and season to taste with tamarind juice, palm sugar, salt, and fish sauce.
4

To make the cha-om omelet, beat 3 eggs and mix in the cha-om leaves (or green onion tops). Heat oil in a pan and fry the mixture until golden. Cut into bite-sized pieces.
5

Blanch the cabbage, green beans, and baby corn until just tender, then transfer to cold water to stop the cooking. Arrange the vegetables and cha-om omelet pieces in serving bowls.
6

Ladle the hot sour curry and shrimp over the vegetables and omelet in each bowl. Enjoy your rich and flavorful Kaeng Som with shrimp and mixed vegetables!