Gaeng Som Gung Kai Cha Om

Summary

Ingredients

For the spice mix: (southern Thai version)

• 7 chilli pepper (s), dried, soaked, then dried off
• 0.5 teaspoon ½ salt
• 2 tablespoon shallot (s), Thai, chopped
• 1 tablespoon garlic, chopped
• 1 teaspoon shrimp paste (Gapi)
• Shrimp (s) cooked, peeled, see recipe description

For the soup:

• 1 liter vegetable stock
• 200 g shrimp (s)
• 1 handful vegetables, e.g. radish, baby sprouts, water spinach, cut into pieces
• some tamarind paste
• some lime juice
• some fish sauce
• some sugar

Also: for the omelette

• 1 cup leaves (Cha Om), a type acacia leaf
• 2 egg (s)
• some fish sauce
• some oil, for frying

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Instructions

1. First the omelette is prepared:
2. To do this, wash the Cha Om and strip the leaves from the stems. The tips can remain whole, they are then cut into pieces of approx. 1 cm. Beat eggs, add fish sauce and cha om.
3. Heat the oil and fry the omelette until well done. Cut into small squares and set aside.
4. Then make the paste:
5. Crush the dried chili peppers in a mortar with a good pinch of salt. Add the garlic and shallots and pound into a paste. If you like, add 3 shrimp cooked in the soup (see below) and now also crush them. Mix in the shrimp paste (gapi) well.
6. For the soup:
7. Put the stock in a saucepan, add the tamarind paste, a little sugar and fish sauce and bring to the boil. (If you like, you can now add 3 prawns, cook them, remove them and use them for the paste, see above) Now add the paste to the soup.
8. Now add vegetables, if desired. Almost cooked, then add the prawns and simmer until cooked through. Season with fish sauce and sugar, add the omelette and serve.
9. This soup is best served as part of a Thai menu.