Gaeng Som

Ingredients

• •2 tablespoons shrimp paste
• •3 cloves garlic
• •2 teaspoons turmeric powder
• •2-3 dried red chilies
• •2 cups fish or chicken stock (gluten-free)
• •1 pound white fish fillets, cut into chunks
• •2 tablespoons gluten-free fish sauce
• •2 tablespoons tamarind paste
• •1 cup long beans, cut into 2-inch pieces
• •1 cup pumpkin or squash, cubed
• •1 Thai eggplant, quartered
• •1 tablespoon palm sugar

Directions

1. 1Make a paste by grinding shrimp paste, garlic, turmeric, and dried chilies together with a mortar and pestle.
2. 2Heat oil in a large pot or wok over medium heat and fry the paste for 2-3 minutes until fragrant.
3. 3Add stock and bring to a boil, then add fish chunks and simmer for 5 minutes.
4. 4Stir in fish sauce and tamarind paste, then add pumpkin and long beans.
5. 5Simmer for 8-10 minutes until vegetables are tender, then add eggplant and cook for another 3 minutes.
6. 6Taste and adjust seasoning with palm sugar, fish sauce, or tamarind as needed.
7. 7Transfer to a serving bowl and serve hot with jasmine rice.

💡 Gaeng som should taste sharply sour before it tastes creamy or sweet; adjust tamarind only after the seafood and vegetables have flavoured the broth.

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