Gaeng Som Gung Kai Cha Om

Ingredients for 4 servings:

• 7 chili peppers, dried, soaked, then dried
• ½ tsp salt
• 2 tbsp shallot(s), Thai, chopped
• 1 tbsp garlic, chopped
• 1 tsp shrimp paste (gapi)
• n. B. cooked, peeled shrimp(s), see recipe description
• 1 liter vegetable broth
• 200 g shrimp(s)
• 1 handful of vegetables, e.g. radish, babouche sprouts, water spinach, in pieces
• some tamarind paste
• some lime juice
• some fish sauce
• some sugar
• 1 cup leaves (Cha Om), a type of acacia leaves
• 2 eggs
• some fish sauce
• some oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Thai soup with shrimp and Cha Om omelet

First, prepare the omelet: Wash the cha om and remove the leaves from the stems. The tips can be left whole, but you can cut them into pieces of about 1 cm. Beat the eggs, add the fish sauce and cha om. Heat the oil and fry the omelet until well cooked. Cut into small squares and set aside. Then make the paste: Crush the dried chilies with a good pinch of salt in a mortar and pestle. Add the garlic and shallots and pound into a paste. If desired, add 3 prawns that were cooked in the soup (see below) and pound them too. Mix in the prawn paste (gapi) well. For the soup: Place the stock in a pot, add the tamarind paste, a little sugar and fish sauce and bring to a boil. (If you like, add 3 prawns now, let them cook, remove them and use them for the paste, see above.) Now add the paste to the soup. Add the vegetables, if desired. Boil until almost cooked, then add the shrimp and simmer until cooked through. Season with fish sauce and sugar, add the omelet, and serve. This soup is best served as part of a Thai meal.