Kung Som Pak Ruam
Description
The soup is simple and quick to prepare. 1. The base for this soup will be meat broth. However, if you plan to add fish or seafood during cooking, it's better to use plain water. Place the broth in a pot, set it over heat, and bring to a boil. 2. Meanwhile, peel and chop the carrots, and separate the cabbage into florets. If desired, you can add other vegetables to the Kung Som Pak Ruam recipe (for example, bell pepper or Brussels sprouts). 3. Once boiling, add curry paste to the pot and dissolve it. 4. Lightly sauté the vegetables in a frying pan. 5. Add sugar, a pinch of salt, tamarind juice, and soy sauce to the pot. Then add chili pepper. This creates a sour-sweet-spicy base. 6. Add the vegetables and mushrooms. After boiling again, cook over medium heat until the vegetables are tender (cooking time depends on the types of vegetables used and how long they were sautéed beforehand). 8. Before serving, add fresh herbs to the homemade Kung Som Pak Ruam soup. If possible, use Thai herbs—they will be excellent. For example, acacia leaves or basil.