Gaeng Som

Gaeng Som is a sour Thai curry made without coconut milk, utilizing a paste heavily based on turmeric rather than dried red chilies. This gives the broth a distinct, vibrant orange-yellow color and a tangy, fiery flavor profile without the rich creaminess of coconut milk.

The distinct acidity in Gaeng Som is traditionally achieved using sour fruits like tamarind or green mango. Tamarind pulp is the most common choice in southern Thailand, delivering a sharp, fruity tang that balances the intense heat of the curry paste.

While variations exist, Gaeng Som is particularly popular in southern Thailand where it is eaten daily as a tangy fish curry. The southern version is notoriously spicy and often features generous amounts of fresh water morning glory or lotus stalks.

Gaeng Som most commonly features freshwater fish, shrimp, or prawns, which are simmered directly in the sour broth. Flake fish or fish balls are frequently used, alongside Asian greens like cabbage or bamboo shoots, to complete the stew.