KAENG
SOM PAK KRA-CHED
(Spicy sour soup with water mimosa)
Preparation
Ingredients
400 g prawns 3 cups sliced water mimosa 4 tablespoons tamarind juice 2
tablespoons lime juice 1 tablespoon palm sugar 3-4 cups water, fish sauce
Chilli paste 7 bird's eye chillies 7 bulb shallots 5 cloves garlic 1
teaspoon shrimp paste
Preparations 1. Make the chilli paste first by pound or blend the chilli
paste ingredient until fine.
2. Place the water in a pot, add the chilli paste, Bring to the boil.
3. Put the prawns into the pot simmer until cooked.
4. Add the water mimosa, simmer until just cooked.
5. Add the tamarind juice, lime juice, sugar and fish sauce to taste. KAENG SOM
should be spicy-sore, a little salty and sweet.