Learn2Vibe

How to Make Spicy Thai Shrimp Gaeng Som with Tamarind Paste

Dive into the bold flavors of Thailand with this zesty Shrimp Gaeng Som. This soup combines the perfect balance of spicy, sour, and savory elements, featuring plump shrimp in a tamarind-infused broth. It's a quick and satisfying meal that brings the taste of Thai street food to your home kitchen.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Thai Shrimp Gaeng Som is a vibrant, tangy soup that balances the heat of chilies with the sour notes of tamarind. This authentic Thai dish showcases succulent shrimp in a flavorful, aromatic broth.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb (450g) medium-sized shrimp, peeled and deveined
  • 4 cups (1 liter) water
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 2-3 Thai bird's eye chilies, finely chopped
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 cup (100g) pineapple chunks
  • 1 cup (100g) green papaya, julienned
  • 2 kaffir lime leaves
  • Fresh cilantro for garnish

Instructions

  1. In a small bowl, mix the tamarind paste with 1/4 cup of warm water. Set aside.

  2. Heat the vegetable oil in a large pot over medium heat. Add the shallots and garlic, sautéing for 2-3 minutes until fragrant.

  3. Add the chopped chilies and cook for another minute.

  4. Pour in the 4 cups of water and bring to a boil.

  5. Add the tamarind mixture, fish sauce, and palm sugar. Stir well to combine.

  6. Reduce heat to medium-low and simmer for 5 minutes.

  7. Add the pineapple chunks, green papaya, and kaffir lime leaves. Simmer for another 5 minutes.

  8. Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through.

  9. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.

  10. Remove from heat and let stand for 2 minutes.

  11. Serve hot, garnished with fresh cilantro leaves.

Chef's Notes

  • For a milder version, reduce the number of chilies or remove the seeds before chopping.
  • If green papaya is unavailable, substitute with green mango or additional pineapple.
  • The soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
  • For added depth of flavor, you can make a quick shrimp stock by simmering the shrimp shells in the water for 10 minutes before straining and using in step 4.

Nutritional Info

Per serving (approximate):

  • Calories: 220
  • Protein: 24g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Rich in vitamin C, B vitamins, and omega-3 fatty acids from the shrimp

Serving Suggestions

  • Serve with steamed jasmine rice on the side to soak up the flavorful broth.
  • Pair with a cold Thai iced tea or a light lager beer to complement the spicy flavors.
  • Garnish with additional fresh herbs like Thai basil or mint for extra freshness.
  • For a complete Thai meal, serve alongside a green papaya salad (Som Tam) and crispy spring rolls.