Hot and Sour Curry with Shrimps or Kang Som Goong Pak Roum. This beautiful soup is similar to hot & sour soup, but better! In Thai, it's known as "Kang Som Goong" - which actually means Orange Shrimps Curry" - an ancient recipe from the Central Plains region of
. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood. For this recipe, I've used both shrimp and fish fillets. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup recipe. ENJOY Ka! Thailand
- 8-10 medium sized shrimps, cleaned, peeled and deveined
- 200 grams fish fillet (any meaty white fish)
- 4 tbsp hot and sour curry paste
- 5 tbsp of tamarind juice
- 3 tbsp of fish sauce
- 1 tsp of palm sugar
- Lemon juice
- Fresh vegetable such as Chinese Radish, Yard long beans, Chinese Cabbages etc. or any as you like.
- Cleaned, peeled and deveined Shrimps.
- Cleaned fresh vegetable and cut into 1-inch pieces.
- Put the fish fillet in a boiling water and wait until it cooked.
- Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
- Remove and set aside.
- Heat water in a pot, wait until boiling.
- Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
- Add fresh vegetable.
- When the soup boiling, add Shrimps and remove from heat.
- Add lemon juice as desired taste.
- Transfer to a serving bowl, and serve with hot steamed rice.