Gaeng Som Pla

Gaeng Som Pla is a vibrant and tangy Thai soup made with fresh fish and a medley of vegetables, delivering a perfect balance of sour and spicy flavors. This dairy-free dish is a delightful way to experience the authentic tastes of Thai cuisine.

Ingredients

• Fresh white fish fillets (e.g., tilapia, snapper) - 200 grams
• Water - 600 ml
• Tamarind paste - 2 tablespoons
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Lemongrass - 1 stalk, chopped
• Galangal - 5 slices (or ginger if unavailable)
• Kaffir lime leaves - 3 leaves, torn
• Cherry tomatoes - 100 grams, halved
• Green beans - 100 grams, cut into 3 cm pieces
• Thai bird's eye chili - 2, sliced (adjust to taste)
• Cilantro - for garnish

Steps

1. In a pot, bring the water to a boil over medium heat.
2. Add the chopped lemongrass, galangal, and torn kaffir lime leaves to the boiling water. Let it simmer for about 5 minutes to infuse the flavors.
3. Stir in the tamarind paste, fish sauce, and palm sugar, mixing well until the sugar dissolves.
4. Add the green beans and cherry tomatoes to the pot, cooking for another 5 minutes until the vegetables are tender.
5. Gently add the fish fillets to the pot and cook for 5-7 minutes until the fish is cooked through and flakes easily.
6. Taste the soup and adjust the seasoning with more fish sauce or sugar if necessary.
7. Add sliced bird's eye chili for a spicy kick, then remove from heat.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.6 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains antioxidants from tomatoes and cilantro that support immune function.

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