Sour Curry with Acacia Omelet and Shrimp (Kaeng Som Cha-Om Goong)

Name: Sour Curry with Acacia Omelet and Shrimp (Kaeng Som Cha-Om Goong)
Total time: 1800 s
Yield: Serves 3-4 servings
Ingredients: 4 large eggs; 1 bunch acacia leaves (cha-om); Vegetable oil; 3 cups shrimp (about 450 grams); 1.5 ounces (about 45 grams) sour curry paste (kaeng som paste); 4-5 tablespoons tamarind paste; 2-3 tablespoons coconut sugar; 3 tablespoons fish sauce; 2 cups water (about 480 ml)

Nattaya Thh @ImFoodCreator

I'm Food Creator

We received a generous amount of shrimp from an elder, so we're making shrimp dishes for a while!

Nattaya Thh @ImFoodCreator

I'm Food Creator

We received a generous amount of shrimp from an elder, so we're making shrimp dishes for a while!

Saved

Ingredients

30 minutes

Serves 3-4 servings

4large eggs
1 bunchacacia leaves (cha-om)
Vegetable oil
3 cupsshrimp (about 450 grams)
1.5 ounces(about 45 grams) sour curry paste (kaeng som paste)
4-5 tablespoonstamarind paste
2-3 tablespoonscoconut sugar
3 tablespoonsfish sauce
2 cupswater (about 480 ml)

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Steps

30 minutes

1

Fry the acacia leaves omelet, cut into squares as desired, and set aside. Peel the shrimp and blanch them, then divide into 3 portions.
2

Finely chop 1 portion of the shrimp, then pound together with the curry paste and set aside.
3

In a pot, combine 2 cups of shrimp stock with 2 cups of water and bring to a boil. Add the pounded shrimp and curry paste mixture. Once boiling, season with tamarind paste, coconut sugar, and fish sauce. Taste and adjust seasoning as you like; I prefer it more sour with a hint of sweetness.
4

When the soup is boiling, add the remaining 2 portions of shrimp and the fried acacia omelet squares. Let it boil for 2-3 minutes, then turn off the heat and serve.