Kaeng som — a hot-sour-sweet, soup-like dish
One of Phetchaburi’s signature versions of kaeng som is made with a sea crab called puu maa and the tender shoots of an indigenous herb called chakhram that thrives in the saline soil near the sea. Another local version is made with a shellfish called hoy siab and young tamarind shoots. Sour Fish Soup - Kaeng Som Phak Bung Phrik Sod Kab Pla This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally phak bung (swamp cabbage), but if you don't have that cabbage, kale, or even broccoli can be substituted ingredients for chili paste: 3 tablespoons of finely sliced prik ki nu daeng (red birdeye or dynamite chilis) 3 tablespoons of finely sliced shallots (purple onions) 3 tablespoons crushed garlic 1 tablespoon of kapi (fermented shrimp paste) a dash of fish sauce. for soup 1 pound of fish, diced 2 pounds of vegetables 10 small tomatoes, skinned, seeded, and diced 3 tablespoons of lime juice 3 tablespoons of fish sauce 3 tablespoons of tamarind juice (or rice vinegar if unavailable) 3 tabelspoons of prik chi fa (green jalapenos) thinly sliced 1 tablespoon of a sour hot sauce (such as Tabasco) method combine the ingredients for the chili paste to a fine even consistency. Wash and dice the fish. Place the fish in a bowl, add the lime juice, fish sauce, tamarind juice, Tabasco and chili paste, and leave to marinade for at least an hour. Bring two cups of water to a boil in a medium saucepan or wok, and add the liquid from the marinading fish, then add the vegetables and boil for about two minutes. Adjust the flavour to taste (it should be a little salty and a little sour, and as hot as you desire it at this stage). Add the tomato and bring back to the boil Add the remaining ingredients, return to the boil, and stir occasionally until the fish is cooked.
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One
of the classic dishes of the Central Region, kaeng som is made by pounding
dried chillies together with shallots, garlic and fermented shrimp paste.
The paste is then boiled in water, seasoned with sour tamarind juice, palm
sugar and fish salt until an ideal balance of sourness, sweetness and
saltiness is achieved. The meat and vegetable ingredients are then added.
