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"Sweet and Sour Soup with Mixed Vegetables" Recipe

Updated on April 9, 2011

“Sweet and Sour Vegetable Soup” or “Gang Som” as it is called in Thai is one of my favorite dishes because of its taste and nutritional value. It is not difficult to make Sweet and Sour Vegetable Soup. However, this might require a little bit of skill to achieve a great taste which is the point of this dish as we want to get the sweet, sour and salt all in one time when we put it our mouth.  It is the art of Thai food.
As you know, vegetables provide a lot of benefit and this dish is even more interesting with Thai herbs.  My mother always cooked Sweet and Sour Vegetable Soup for me when I had a cold as it had shallots which can reduce my runny nose and make me breathe better. I hope you enjoy with this menu.

Sour Curry Paste

(Make 1/4 cup)

10 dried spur chilies, seeded and soaked until tender

1 teaspoon sea salt

2 tablespoon galangal,finely sliced

2 tablespoons lemongrass, sliced

1/3 cup shallot, sliced

1 tablespoon shrimp paste

Preparation

In a mortar, finely pound the spur chili and salt together. Add the galangal and lemongrass, pounding well. Add the shallot and shrimp paste. Pound to a smooth paste.

However, you can purchase this curry paste at Asia supermarket :)

Ingredients

1/4 cup sour curry paste

100 grams boiled prowns 

10 tiger prawns (30 grams each)

4 cups water

1 cup Chinese radish, sliced

5 pods yard-long bean, cut into 1 inch long

1/2 cup cauliflower, cut into pieces

6 tablespoons fish sauce

2 tablespoons palm sugar

6 tablespoons fish sauce

2 tablespoons palm sugar

6 tablespoons tamarind juice

1 cup Chinese cabbage, cut into pieces

Preparation

  1. In a mortar, pound the curry paste with boiled prawns to a fine paste (you can just chop prawns to small pieces and add in the curry paste)
  2. Clean the prawns. Remove the shell and heads but keep the tails intact. Devein and put aside.
  3. In a pot, mix the curry paste with water. Bring to a boil over medium heat. Add the Chinese radish, yard-long bean and cauliflower. Cook until they are almost done. Add the prawns. Season to taste. It should have a perfect balance of sour, salty and sweet. Add the Chinese cabbage and cook until everything is done. Turn off the heat.
  4. Ladle into a serving bowl and serve.

(Serves 4)

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