Gaeng som (Northern sour soup)
By: Ross Burden From: Good Food Live
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-recipe "Gaeng som (Northern sour soup) recipe")
Gaeng som (Northern sour soup)
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 6
The spice is certainly right in this fragrant and full-flavoured Asian inspired soup from Ross Burdon
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Ingredients
- 50g mimosa leaves (cha oom), hredded
- 2 Eggs
- 1 tsp Fish Sauce, (fish sauce)
- 1 tbsp groundnut oil
- 1.2 litres of water
- 6 extra large, whole Prawns, eveined
- juice of ½ limes
- 1 tsp Palm sugar
- 2 courgettes, halved and very finely sliced diagonally
- 50g Coriander, hopped
For the spice paste:
- 5 large dried chillies
- 10 Thai Shallots, peeled
- 5 slices of galangal
- 50g shrimps, raw and peeled
Method
1. First make the spice paste by blending the dried chilies, shallots, galangal and shrimps with a mortar and pestle until smooth.2. Mix the mimosa leaves and with the eggs and season with the fish sauce. Heat the oil in a frying pan and cook the eggs until they form a thick omelette. Leave to cool and cut into 3 x 3cm squares.
3. Pour the water into a large saucepan and bring to the boil. Add the spice paste and simmer for 10 minutes.
4. Add the prawns and simmer 3 more minutes.
5. Just before serving, adjust the soup with a squeeze of lime juice and the palm sugar.
6. Serve the soup in individual bowls; making sure each bowl has a prawn and a sprinkling of courgettes.
7. Float the egg fritters on top to and garnish with the coriander.
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