Nam-Phrik-Kaeng-Som-Sour-Soup-Curry-Paste-Ett

This vibrant Nam Phrik Kaeng Som is a traditional Thai curry paste designed to create a sour, spicy, and aromatic soup. The blend of dried chilies provides a deep, smoky heat, while fresh krachai (fingerroot) adds a distinctive citrusy, earthy punch that defines the dish. Combined with garlic, shallots, and pungent shrimp paste, this paste delivers a complex flavor profile that is both fiery and refreshing. It serves as the essential base for Kaeng Som, a popular northeastern Thai soup often served with grilled fish or pork. The texture is coarse and rustic, allowing the individual flavors of the ingredients to shine through. Perfect for adding an authentic kick to your weeknight meals, this paste can be made in large batches and stored for future use, ensuring you always have a burst of Thai flavor on hand.

Cuisine: Indian

Courses: Soups

Difficulty: Beginner

Servings: 1

Calories: 5.6

Dietary: Gluten-free

Description

This vibrant Nam Phrik Kaeng Som is a traditional Thai curry paste designed to create a sour, spicy, and aromatic soup. The blend of dried chilies provides a deep, smoky heat, while fresh krachai (fingerroot) adds a distinctive citrusy, earthy punch that defines the dish. Combined with garlic, shallots, and pungent shrimp paste, this paste delivers a complex flavor profile that is both fiery and refreshing. It serves as the essential base for Kaeng Som, a popular northeastern Thai soup often served with grilled fish or pork. The texture is coarse and rustic, allowing the individual flavors of the ingredients to shine through. Perfect for adding an authentic kick to your weeknight meals, this paste can be made in large batches and stored for future use, ensuring you always have a burst of Thai flavor on hand.

Ingredients

7 Dried Chilies
2 tablespoons Chopped krachai
1 tablespoons Chopped garlic
1 teaspoons Salt

Directions

1
Soak dried chilies in hot water for 15 minutes until softened, then drain and remove seeds.
2
Place the soaked chilies, chopped krachai, chopped garlic, chopped shallots, and salt into a blender.
3
Blend the ingredients until well mixed but still slightly coarse.
4
Add the shrimp paste to the blender and blend once more until fully incorporated and smooth.
5
Transfer the finished paste to a glass jar, ensuring it is tightly sealed.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 5.6kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.2g1%

* 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: This paste can be stored in a glass jar in the refrigerator for 3-4 months. Ensure the jar is airtight to maintain freshness.

Ingredient Note: Krachai (fingerroot) is related to ginger and galangal but has a distinct citrusy, earthy flavor. It is commonly used in Thai fish dishes and soups.

Usage: This paste is the base for Kaeng Som, a sour soup. It pairs exceptionally well with grilled fish, pork, or vegetables.

Texture: The paste should be fine-textured but not necessarily completely smooth; a slight rustic texture is traditional and desirable.

Keywords: thai, curry paste, sour soup, kaeng som, nam phrik, dried chilies, krachai, fingerroot, shrimp paste, garlic, shallots, spicy, aromatic, authentic, isaaan, condiment, blender, homemade, preserved, heat, flavorful

Read it online: https://www.chefs-mate.com/recipe/nam-phrik-kaeng-som-sour-soup-curry-paste-ett/