Gaeng Som - spicy and sour fish curry from Thailand

Gaeng Som is a traditional Thai dish that originated in the southern regions of Thailand. It is often described as a "sour soup" and is known for its spicy, sour, and slightly sweet flavor profile.

The exact origin of Gaeng Som is unknown, but it is believed to have evolved over time by combining local ingredients and culinary influences from different regions. The use of fresh fish and a variety of vegetables reflects the culinary diversity of Thai cuisine.

Gaeng Som is not only a feast for the palate but also a healthy dish, rich in protein and vitamins. Traditionally, it is served with steamed rice.

It tastes especially delicious with our freshly made Gaeng Som Curry Paste

Ingredients for 3 - 4 servings of Gaeng Som with fish

Preparation of the curry takes approximately 35 minutes.

Simply follow our cooking instructions.

For the preparation of Gaeng Som

1. Cut the fresh fish into cubes and set aside.

2. Bring water to a boil in a large pot and add the fish. Cook the fish until done, then remove it from the water. Set aside the cooked fish water – do not discard it.

3. Now, in a mortar, pound the Gaeng Som Curry Paste and two tablespoons of the cooked fish until a homogeneous paste is formed.

4. Return the paste and the remaining cooked fish to the pot with the fish water.

5. Season the soup with fish sauce, tamarind concentrate (or lime/lemon juice), and coconut sugar. Depending on your taste, you can add more or less of each to achieve the right balance of sweet, sour, and salty.

6. Finally, add the chopped vegetables to the soup and simmer for a few minutes until cooked but still crisp.

7. Serve Gaeng Som hot and garnish with fresh herbs, if desired.

Did you know…?

No coconut milk: Unlike many other Thai curries, Gaeng Som does not contain coconut milk. Instead, water is used, which gives the dish a lighter consistency and a more intense flavor.

Flowers as an ingredient: In some traditional recipes, flowers such as Sesbania grandiflora (Dok Khae) are used. These flowers add a special note to the curry and are widely used in Thai cuisine.

Regional diversity: Gaeng Som originally comes from Southern Thailand, but there are many regional variations of this dish. In Central and Northern Thailand, it is often prepared differently and may even be known by different names.

Healthy and low-calorie: Gaeng Som is not only delicious but also healthy. It is rich in protein and vitamins and has fewer calories compared to other curries because it does not contain coconut milk.

Historical roots: Gaeng Som is believed to have its roots in the Ayutthaya period and may have been inspired by Portuguese influences. A similar soup called "Kaeng Ngao Ngod" was prepared at that time.

We wish you bon appétit and success

Chonticha and Alex from Yak Thai