Hot and Sour Curry with Shrimps (Kang Som Goong Pak Roum)

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 Thailand. 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!

  • 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.
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