Include in Print View:

Nam Phrik Kaeng Som (Sour Soup Curry Paste E

Nam Phrik Kaeng Som (Sour Soup Curry Paste E recipe image
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.
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 8.8
Dietary: Gluten-free
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
  • 7 ea Dried chilies
  • 3 tablespoon Chopped shallots
  • 1 tablespoon Chopped garlic
  • 2 tablespoon Chopped krachai
  • 1 tablespoon Shrimp paste
  • 1 teaspoon Salt
Directions
  1. 1
    Soak the dried chilies in hot water for 15 minutes to soften.
  2. 2
    Drain the chilies and remove the stems and seeds if you prefer a milder heat.
  3. 3
    Place the soaked chilies, chopped shallots, garlic, krachai, and salt into a blender or food processor.
  4. 4
    Blend the mixture until it forms a coarse paste, scraping down the sides as needed.
  5. 5
    Add the shrimp paste to the blender and process again until fully incorporated and smooth.
  6. 6
    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.

Keywords: thai, sour, curry, paste, chili, spicy, condiment, krachai, fingerroot, shrimp, garlic, shallot, homemade, authentic, soup, kaeng, som, nam, phrik, blender
Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-som-sour-soup-curry-paste-e/