Serving
Click to Enlarge

Hot & Sour Shrimp Soup #2
Thailand
- Kang Som Koong
Serves
Effort:
Sched:
DoAhead:  
6 soup  
**
30 min  
Most
A popular soup, both flavorful and substantial. This (like some other hot & sour soups) is often served with cubes of Acacia Leaf Omelet in it. For a different Hot & Sour Shrimp Soup with rather different sauce see Hot & Sour Shrimp Soup #1 (Tom Yum Kung).



6
7
4
4
4
3
1
1
1-1/2
oz
oz
T
T
c
T
t

T
Shrimp
Fish Filet (1)
H&S Curry Paste (2)
Tamarind Paste (3)
Water
Fish Sauce (4)
Palm Sugar (opt)
Acacia Omelet (5)
Lime Juice
Prep   -   (1-1/3 hr - 50 min is for omelet and curry paste)
  1. Make Omelet and Hot Sour Curry Paste (These can be made a day or few ahead for convenience).
  2. Shell SHRIMP and de-vein if needed. Cut in half if very large. Weight presumes headless shrimp.
  3. Cook FISH FILETS in simmering water until done. Cool, debone if needed, and mash thoroughly together with Curry Paste. Traditionally a large granite mortar and pestel are used but I find a mini-prep food processor works really well - just add 1/4 cup of water to the fish to ease processing.
  4. Prepare TAMARIND PASTE if from block.
  5. Squeeze LIME JUICE.
Run   -   (15 min)
  1. Bring Water up to a simmer and stir in Curry Paste mix, Tamarind Paste, Fish Sauce and Palm Sugar (if used). Simmer 5 minutes.
  2. Stir in Shrimp and Omelet chunks. Heat back to a simmer.
  3. Stir in Lime Juice and take off heat.
  4. Serve hot.
NOTES:
  1. Fish Filet:   Any reasonably tender white fleshed fish will do. Some recipes just open a 6oz can of water packed tuna. I find tilapia just a bit firm but convenient and usable.
  2. Hot & Sour Curry Paste:   This is generally made at home. Recipe: Hot & Sour Curry Paste.
  3. Tamarind:   If your Tamarind is concentrate in a jar, use 4 T, or if it's block use about 4 T, soak and strain. For details see our Tamarind page.
  4. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  5. Acacia Leaf Omelet:   This can't be made in North America, but I present a fine substitute: Acacia Leaf Omelet.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sof_shrimpsour2 090109 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.