This authentic Nam Phrik Kaeng Som is the essential foundation for Thai sour soups, delivering a vibrant punch of heat and aromatic complexity. The paste combines dried chilies for a smoky kick, fresh garlic and shallots for savory depth, and krachai (fingerroot) for its distinctive earthy, citrusy notes. A spoonful of pungent shrimp paste ties the flavors together, creating a robust umami backbone. Perfect for stirring into hot broth with vegetables, tofu, or fish, this condiment transforms simple ingredients into a restaurant-quality meal. It is incredibly versatile and keeps well in the refrigerator, making it a staple for quick, flavorful weeknight dinners that bring the bold taste of Thailand to your table.
Nam Phrik Kaeng Som (Sour Soup Curry Paste E
Description
This authentic Nam Phrik Kaeng Som is the essential foundation for Thai sour soups, delivering a vibrant punch of heat and aromatic complexity. The paste combines dried chilies for a smoky kick, fresh garlic and shallots for savory depth, and krachai (fingerroot) for its distinctive earthy, citrusy notes. A spoonful of pungent shrimp paste ties the flavors together, creating a robust umami backbone. Perfect for stirring into hot broth with vegetables, tofu, or fish, this condiment transforms simple ingredients into a restaurant-quality meal. It is incredibly versatile and keeps well in the refrigerator, making it a staple for quick, flavorful weeknight dinners that bring the bold taste of Thailand to your table.Ingredients
Directions
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Soak the dried chilies in hot water for 15 minutes to soften.
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Drain the chilies and remove the stems and seeds if you prefer a milder heat.
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Place the soaked chilies, chopped shallots, garlic, krachai, and salt into a blender or food processor.
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Blend the mixture until it forms a coarse paste, scraping down the sides as needed.
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Add the shrimp paste to the blender and process again until fully incorporated and smooth.
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Transfer the finished paste to a clean, dry jar.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 8.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 5.7mg2%
- Sodium 4887.4mg204%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the paste in an airtight glass jar in the refrigerator. It will keep for 3-4 months. For longer storage, you can freeze it in ice cube trays.
Ingredient Note: Krachai (fingerroot) is related to ginger and galangal. It has a distinct earthy, citrusy flavor and is commonly used in Thai fish dishes and soups. If unavailable, you can substitute with galangal, though the flavor profile will differ slightly.
Usage: This paste is traditionally used as a base for Kaeng Som (sour soup). Stir a tablespoon or two into simmering broth with vegetables, tofu, or fish to create a flavorful soup.
