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Restaurants›ThaiPop›Kang Som Recipe

Kang Som Recipe

Inspired by ThaiPop

Time30m

Serves2

Sour curry, seasonal vegetables, fried egg and spinach, finger root, tamarind

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Ingredients

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Ingredients for Kang Som

2 tbs tamarind paste

4 cups Vegetable stock

2 tbs Finger root (krachai), sliced

3 cups Seasonal mixed vegetables (e.g., green beans, carrots, and zucchini)

2 cups Spinach leaves

2 large Eggs

2 tbs Fish sauce

1 tbs Palm sugar

1 tbs Chili paste (Nam Prik Pao)

1 tbs ReaLime juice

1/2 cups Fresh herbs (e.g., cilantro or Thai basil)

Method

Directions for Kang Som

1

Prepare the Broth

In a pot, bring the vegetable stock to a simmer. Add the tamarind paste, fish sauce, palm sugar, and chili paste. Stir well and let it simmer for about 10 minutes.

2

Add Vegetables

Add the seasonal mixed vegetables and finger root to the broth. Cook for another 5-7 minutes until the vegetables are tender.

3

Cook the Spinach

Stir in the spinach leaves and cook for an additional 2 minutes, or until the spinach is wilted.

4

Fry the Eggs

In a separate pan, heat a little oil over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny, or to your preferred doneness.

5

Finish and Serve

Remove the soup from heat, stir in lime juice, and fresh herbs. Serve the Kang Som hot in bowls, topped with a fried egg.