Sour-Spicy Southern Thai Curry - Gaeng Som Pak Dai
Gaeng Som Pak Dai (แกงส้มปักษ์ใต้) is a southern Thai soup that impresses with its sour taste and intense spiciness. With the ready-made curry paste from Yak Thai, this authentic dish is particularly easy and quick to prepare.
Instead of cod, you could also use another fish with firm, white flesh, such as sea bass. It is important that the fish does not fall apart during cooking.
Ingredients for 2–3 portions of Gaeng Som Pak
Dai
Preparing this southern Thai soup is particularly easy with the ready-made curry paste.
Simply follow my cooking instructions.
| Cod, cut into large pieces | 400 g |
| Gaeng Som Pak Dai Curry paste | 2-3 tbsp |
| Pickled bamboo shoots, cut into bite-sized pieces | 150 g |
| Tamarind paste | 1 tbsp |
| Palm sugar or cane sugar | 1 tbsp |
| Fish sauce | 2 tbsp |
| Water | 500 ml |
| Young kaffir lime leaves | 3-4 pieces |
| Lime | ½ piece |
Preparation
- Bring water to a boil in a pot and stir in the Gaeng Som Pak Dai curry paste until it has completely dissolved.
- Add pickled bamboo shoots and simmer for about 5 minutes.
- Add tamarind paste, palm sugar, and fish sauce and stir well.
- Carefully add the fish to the soup and simmer over medium heat for about 8-10 minutes until cooked through.
- Add kaffir lime leaves and let them simmer briefly.
- Remove from heat and drizzle with the juice of half a lime.
- Serve the Gaeng Som Pak Dai in soup bowls and hot with jasmine rice.
