Gaeng Som Gung Kai Cha Om

Step 1

First the omelette is prepared:

Step 2

To do this, wash the Cha Om and strip the leaves from the stems. The tips can remain whole, they are then cut into pieces of approx. 1 cm. Beat eggs, add fish sauce and cha om.

Step 3

Heat the oil and fry the omelette until well done. Cut into small squares and set aside.

Step 4

Then make the paste:

Step 5

Crush the dried chili peppers in a mortar with a good pinch of salt. Add the garlic and shallots and pound into a paste. If you like, add 3 shrimp cooked in the soup (see below) and now also crush them. Mix in the shrimp paste (gapi) well.

Step 6

For the soup:

Step 7

Put the stock in a saucepan, add the tamarind paste, a little sugar and fish sauce and bring to the boil. (If you like, you can now add 3 prawns, cook them, remove them and use them for the paste, see above) Now add the paste to the soup.

Step 8

Now add vegetables, if desired. Almost cooked, then add the prawns and simmer until cooked through. Season with fish sauce and sugar, add the omelette and serve.

Step 9

This soup is best served as part of a Thai menu.