One thing to note is that in my granny used dried shrimp paste which is made into blocks. Apparently if we bake the shrimp paste first, it will leave a stronger and more fragrant ’shrimpy’ taste to the soup.

Others add in vegetables like kangkong (water convolvulus) too.

Have you tried Gaeng Som with watermelon rind as the “veggie”? One of my favorites, as it doesn’t give off that “rotten” smell you get when you make it with daikon radish or cabbage.

I think I mentioned that? In my effort to make it as confusing as possible, I may have lost some people though!

nai-q

1. Red snapper, thanks!

2. Regarding tamarind, you’re correct if you’re referring to the central version of the dish, but southern-style kaeng som (known to central Thais as kaeng lueang) is typically given a sour taste by the addition of lime juice, som khaek (a dried citrus) or from the addition ingredients such as pickled bamboo, and sometimes a small amount of tamarind, but these other ingredients predominate.

2. The sour taste in “gang som” should come from tamarind juice, not lime juice

Now I’m returning the favor. Southern Style ‘Gang Som’ is actually called ‘Gang Lueng’ after the yellow hue from turmeric, the mainstay of Pak Tai spice mixes.

cheers,
Pim