Gaeng Som (Thai Sour Curry with Shrimp and Vegetables)

Method

1. 1

   Bring the water to a boil with the curry paste and tamarind paste, whisking until fully dissolved into a thin, sharp broth.

2. 2

   Add the carrot and zucchini and simmer until nearly tender, about 6 minutes.

3. 3

   Add the cabbage and simmer 3 minutes more.

4. 4

   Season with fish sauce and palm sugar, tasting for a sour-forward, salty broth — gaeng som should pucker, not round out like a coconut curry.

   💡 Push the sourness further with an extra half-spoon of tamarind if it tastes flat.

5. 5

   Add the shrimp and simmer just until pink and curled, about 3 minutes — pull it the moment it's opaque.

6. 6

   Taste one more time and adjust the balance.

7. 7

   Ladle over jasmine rice, or eat it brothy on its own like a soup.