I absolutely love this recipe because it brings a burst of authentic Thai flavors right into my kitchen, letting me whisk away to the bustling streets of Bangkok with every spoonful. Plus, the combination of tender fish and a tangy, spicy broth is the ultimate comfort food, perfect for satisfying both my adventurous spirit and my taste buds!
I adore the colorful universe of Thai cooking, and Kaeng Som Thai Soup is up there among my favorites. Consisting of a hearty mix of white fish fillets and mackerel, the dish simmers in a rich broth of tamarind paste, palm sugar, and fish sauce.
With its lighting striking notes of kaffir lime leaves and turmeric, the soup has a base packed with nutrients from fresh enoki, shiitake, and napa cabbage. Best of all, it offers a delightful balance of sweet, sour, and spicy that’s sure to tickle your taste buds.
Let’s take a closer look at how to make this amazing dish at home.
Ingredients
White Fish Fillets:
Protein source is lean, and flavor is mild, and calorie content is low.
Tamarind Paste:
Imparts a sharp, sour taste; and is a potent antioxidant.
Palm Sugar:
Caramel-like depth and trace minerals sweeten the broth.
Fish Sauce:
Delivers umami flavor, abundant in protein and minerals.
Shallots:
Provides sugar and fragrance, is full of health-boosting antioxidants and vitamins.
Garlic:
Enhances flavor and fragrance; recognized for attributes that reduce inflammation.
Turmeric Powder:
Provides a cozy and comforting flavor, offers curcumin for its well-known anti-inflammatory effects.
Ingredient Quantities
- 500g white fish fillets, cut into bite-sized pieces
- 4 cups water
- 2 tablespoons tamarind paste
- 3 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2-3 medium fillets of mackerel, cooked and flaked
- 1 cup chopped vegetables (e.g., napa cabbage, green beans, or carrots)
- 3-4 shallots, thinly sliced
- 3-4 cloves garlic, minced
- 5-6 dried red chilies, soaked and deseeded
- 2 tablespoons shrimp paste
- 1 teaspoon turmeric powder
- 2-3 fresh kaffir lime leaves, torn into pieces
- 1 tablespoon lime juice
- Fresh coriander leaves, for garnish
Instructions
1. The first step is to make the chili paste. Using a mortar and pestle or a food processor, combine the following ingredients:
– 6 dried red chili peppers, soaked and deseeded
– 2 shallots
– 4 cloves of garlic
– 1 tablespoon shrimp paste
– 1 teaspoon turmeric powder
Pound or blend these ingredients together until they form a smooth paste.
2. In a large vessel, bring 4 cups of water to a boil.
3. To the boiling water, add the prepared chili paste, and stir until well incorporated.
4. Combine the tamarind paste, palm sugar, and fish sauce, adjusting them to your taste. Stir until the sugar is completely dissolved.
5. Add the bite-sized pieces of white fish fillets into the pot. Allow them to cook for about 5-7 minutes or until they’re cooked through.
6. Add the cooked and flaked mackerel to the soup gently.
7. Add the chopped vegetables to the pot and cook for another 3 to 5 minutes, or until the vegetables are tender but still crisp.
8. Tear the leaves of the kaffir lime into pieces and add them to the soup. Let them simmer for another minute to infuse their aroma.
9. Take the pot off the heat and mix in the lime juice, making sure the flavors are nicely balanced.
10. Enjoy your homemade Kaeng Som Thai Soup! This dish is bursting with fresh flavors and can be adjusted to fit any dietary preference. Serve the soup hot, garnished with fresh coriander leaves, for a burst of freshness.
Equipment Needed
1. Mortar and pestle or food processor
2. Large pot or vessel
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Spoon or spatula for stirring
8. Ladle for serving
FAQ
- Can I use another type of fish instead of white fish?Any firm, mild-flavored fish like cod or tilapia can take the place of white fish in this recipe. Be sure to cut the fish into pieces that are small enough to ensure even cooking and that have a size comparable to the other recipe ingredients.
- What vegetables are best in Kaeng Som Thai Soup?The traditional vegetable choices are Napa cabbage, green beans, and carrots, but other vegetables like bell peppers or zucchini can be used for variety.
- How spicy is the soup supposed to be?To adjust the spicy level, increase or reduce the quantity of dried red chilies. If you want to tone down the heat, remove the seeds and membrane from the chilies; this will allow you to dial in the spice level to your taste.
- What can I use if I don’t have palm sugar?You can use brown sugar or raw cane sugar instead of palm sugar, but the flavor may be altered slightly.
- Is there a substitute for shrimp paste?The unique flavor of shrimp paste is fundamental to the dish; in a pinch, you could use fish sauce or anchovy paste, understanding that its use will slightly alter the dish’s taste.
- Can I prepare this soup in advance?Certainly! You can prepare the soup base ahead of time, but introduce the fish and the fresh components, such as kaffir lime leaves and lime juice, just before serving for optimal flavor and texture.
- Is it okay to omit the fish sauce for a vegetarian version?Certainly! It is possible to leave out fish sauce and substitute soy sauce or a vegetarian fish sauce alternative to achieve similar umami effects without using fish.
Substitutions and Variations
If you do not have tamarind paste, use the following substitute: Mix 2 tablespoons of lime juice with 1 tablespoon of brown sugar.
Substitute light brown sugar or coconut sugar for palm sugar.
Substituting for Fish Sauce:
Use soy sauce as a vegetarian substitute or a mixture of soy sauce and anchovy paste that works for a lot of people.
In place of dried red chilies, substitute fresh Thai chilies or use red chili powder to your taste.
Consider using anchovy paste or fermented tofu for a vegetarian alternative to shrimp paste.
Pro Tips
1. Balance the Flavors: Take your time with step 4 when combining the tamarind paste, palm sugar, and fish sauce. Taste as you go to achieve the right balance between sour, sweet, and salty. Adjust these ingredients according to your personal preference to enhance the soup’s overall taste.
2. Enhance the Chili Paste: For a deeper flavor in the chili paste, lightly toast the dried red chili peppers and shrimp paste in a dry pan for a couple of minutes before soaking and blending. This adds an extra layer of smokiness to the paste.
3. Freshness of Ingredients: Use fresh kaffir lime leaves and lime juice right before serving to preserve their aromatic properties. Avoid overcooking these ingredients to retain their vibrant flavor.
4. Perfectly Cooked Fish: To ensure the white fish fillets remain tender, don’t overcook them. Once they turn opaque and flaky, they are done. This usually takes about 5-7 minutes, so monitor them closely.
5. Vegetable Variations: You can customize the soup by adding a variety of vegetables, such as spinach or bok choy, for added texture and nutrients. Be mindful of the cooking time as different vegetables may require longer to cook.
Kaeng Som Thai Soup Soup Recipe
My favorite Kaeng Som Thai Soup Soup Recipe
Equipment Needed:
1. Mortar and pestle or food processor
2. Large pot or vessel
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Spoon or spatula for stirring
8. Ladle for serving
Ingredients:
- 500g white fish fillets, cut into bite-sized pieces
- 4 cups water
- 2 tablespoons tamarind paste
- 3 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2-3 medium fillets of mackerel, cooked and flaked
- 1 cup chopped vegetables (e.g., napa cabbage, green beans, or carrots)
- 3-4 shallots, thinly sliced
- 3-4 cloves garlic, minced
- 5-6 dried red chilies, soaked and deseeded
- 2 tablespoons shrimp paste
- 1 teaspoon turmeric powder
- 2-3 fresh kaffir lime leaves, torn into pieces
- 1 tablespoon lime juice
- Fresh coriander leaves, for garnish
Instructions:
1. The first step is to make the chili paste. Using a mortar and pestle or a food processor, combine the following ingredients:
– 6 dried red chili peppers, soaked and deseeded
– 2 shallots
– 4 cloves of garlic
– 1 tablespoon shrimp paste
– 1 teaspoon turmeric powder
Pound or blend these ingredients together until they form a smooth paste.
2. In a large vessel, bring 4 cups of water to a boil.
3. To the boiling water, add the prepared chili paste, and stir until well incorporated.
4. Combine the tamarind paste, palm sugar, and fish sauce, adjusting them to your taste. Stir until the sugar is completely dissolved.
5. Add the bite-sized pieces of white fish fillets into the pot. Allow them to cook for about 5-7 minutes or until they’re cooked through.
6. Add the cooked and flaked mackerel to the soup gently.
7. Add the chopped vegetables to the pot and cook for another 3 to 5 minutes, or until the vegetables are tender but still crisp.
8. Tear the leaves of the kaffir lime into pieces and add them to the soup. Let them simmer for another minute to infuse their aroma.
9. Take the pot off the heat and mix in the lime juice, making sure the flavors are nicely balanced.
10. Enjoy your homemade Kaeng Som Thai Soup! This dish is bursting with fresh flavors and can be adjusted to fit any dietary preference. Serve the soup hot, garnished with fresh coriander leaves, for a burst of freshness.
