Kaeng Som Phak Bung Phrik Sod Kab Pla (Thai Sour Fish Curry)

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Servings: 12 servings Difficulty: Intermediate
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A vibrant, tangy Thai sour curry with firm fish and fresh vegetables
Kaeng Som Phak Bung Phrik Sod Kab Pla~ Sour F recipe image

Kaeng Som is a beloved Southern Thai soup known for its bright, sour, and spicy profile. This version features tender fish poached in a clear, aromatic broth infused with tamarind, lime, and fiery bird’s eye chilies. The addition of swamp cabbage (or kale) and tomatoes provides a fresh, textural contrast to the rich, savory kick of fermented shrimp paste. It’s a comforting yet invigorating dish that balances heat and acidity perfectly. Ideal for a quick weeknight dinner or a lively meal with friends, this soup comes together quickly but delivers deep, traditional flavors. Serve it hot with jasmine rice to soak up the delicious, spicy broth.

Kaeng Som Phak Bung Phrik Sod Kab Pla~ Sour F recipe image
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Kaeng Som Phak Bung Phrik Sod Kab Pla (Thai Sour Fish Curry)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 110

Description

Kaeng Som is a beloved Southern Thai soup known for its bright, sour, and spicy profile. This version features tender fish poached in a clear, aromatic broth infused with tamarind, lime, and fiery bird's eye chilies. The addition of swamp cabbage (or kale) and tomatoes provides a fresh, textural contrast to the rich, savory kick of fermented shrimp paste. It's a comforting yet invigorating dish that balances heat and acidity perfectly. Ideal for a quick weeknight dinner or a lively meal with friends, this soup comes together quickly but delivers deep, traditional flavors. Serve it hot with jasmine rice to soak up the delicious, spicy broth.

Directions

  1. Combine red bird's eye chilies, finely sliced shallots, crushed garlic, and kapi (fermented shrimp paste) in a mortar and pestle or food processor.
  2. Pound or blend the mixture until it forms a fine, even chili paste.
  3. Wash and dice the firm white fish into bite-sized pieces.
  4. Place the diced fish in a bowl and add the lime juice, fish sauce, tamarind juice, sour hot sauce, and the prepared chili paste.
  5. Toss to coat the fish evenly and let it marinate for at least one hour to absorb the flavors.
  6. Bring two cups of water to a boil in a medium saucepan or wok.
  7. Pour the marinade liquid from the fish bowl into the boiling water.
  8. Add the vegetables (swamp cabbage, kale, or broccoli) to the pot and boil for about two minutes until tender-crisp.
  9. Add the diced tomatoes and return the soup to a boil.
  10. Gently add the marinated fish and remaining marinade ingredients to the boiling soup.
  11. Stir occasionally and cook until the fish is opaque and cooked through, about 2-3 minutes.
  12. Taste and adjust the seasoning with additional fish sauce or lime juice if needed to balance salty and sour notes.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 110kcal
% Daily Value *
Total Fat 0.5gg1%
Saturated Fat 0.1gg1%
Cholesterol 25mgmg9%
Sodium 1200mgmg50%
Total Carbohydrate 12gg4%
Dietary Fiber 2gg8%
Sugars 5gg
Protein 10gg20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kaeng som, thai sour curry, southern thai, fish soup, tamarind, birdseye chili, swamp cabbage, kapi, shrimp paste, spicy soup, tangy, lime juice, tomatoes, garlic, shallots, quick dinner, gluten free, vegetables, firm white fish, authentic thai
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