Vegetable Sour and spicy soup : or Gang Som Pak Ruam
Ingredients
- 4 cups water
- 1/4 cup vegetarian sour curry paste
- 1/4 cup tamarind juice
- 1 tablespoon palm sugar
- 2 and a half of tablespoons light soy sauce
- 1 and a half of teaspoons sea salt
- 100 grams angel mushroom
- 100 grams radish, sliced
- 100 grams carrot, sliced
- 100 grams cauliflower, cut into florets
- 4-5 pods yard-long bean, cut into 1-inch-long pieces
- 100 grams cabbage, cut
Preparation
1. Bring a pot of water (or stock, if used) to the boil over medium heat. Stir
in sour curry paste. Season with tamarind juice, sugar, light soy sauce and
salt to obtain a balance of sour, salty and sweet taste. Add in angel
mushroom and cook until done. Add radish, carrot and
cauliflower. Cook until done as well. Add yard-long bean and cabbage. When everything is done, remove from the heat.
2. Spoon into a serving bowl and enjoy while hot.
(Serves 4)
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| Vegetables Sours and Spicy Soup : แกงส้มผักรวม |
