Sour-Spicy Southern Thai Curry - Gaeng Som Pak Dai
Gaeng Som Pak Dai (แกงส้มปักษ์ใต้) is a southern Thai soup that delights with its sour taste as well as its 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 while cooking.
Ingredients for 2–3 servings of Gaeng Som 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 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 the water to a boil in a pot and stir in the Gaeng Som Pak Dai curry paste until it has completely dissolved.
- Add the pickled bamboo shoots and simmer for about 5 minutes.
- Add the 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 the kaffir lime leaves and simmer briefly.
- Remove from the heat and drizzle with the juice of half a lime.
- Divide the Gaeng Som Pak Dai into soup bowls and serve hot with jasmine rice.
