This soup is called in Thai as "Gaeng Som". The word "courses" means "soup" and "Som" means "orange" or "sour", it all depends on what situation they say. In this case, the word "summer" sour. The soup has the flavor combination of sour, salty, sweet and hot, spicy but gentle. Very very tasty. ingredients for the chili paste : For 2 persons
- 3 tbsp. large dry chili, seeded and soaked in water
- 1 tsp salt 2 tbsp
- . Shallots, peel and dice
- 1 tsp garlic, peel and dice
- 1 1 / 2 tbsp. Krachai (Chinese ginger Fingerroot), finely cut
- 1 teaspoon shrimp paste
- 100g trout fillet, cooked
The picture above is shrimp paste. Although I've bought in Thailand, but you can find them in all Asian stores. 
chili, salt, shallots, garlic and Krachai Rührschüsel give a high margin and puree with an immersion blender. 
Add the cooked fish fillet and shrimp paste, mix well. So, we have the chili paste for our sour soup. Other ingredients
- 400 ml water
- 3 tbsp. Fish sauce
- 4-5 tbsp. Tamarind marinade
- 1 tablespoon. Palm sugar
- 4-5 shrimp, remove the bowl to the tail and cut back.
- vegetables taste as cauliflower, broccoli, turnip, carrot, fresh beans, cabbage, etc.
- 1 egg, large
preparation
For Tamarindmarinade I use about 2 tablespoons. Tamarind and 1 / 3 cup warm water, mix together and squeeze the pulp from the seeds.
Wash vegetables and cut into bite-size pieces. I use this time cauliflower, Chinese cabbage, long beans and carrots.
egg with 1 teaspoon fish sauce or soy sauce and finely chopped Thai basil (to taste) until smooth. 2 tbsp. Oil in a small saucepan. The stirred fried egg in it from both sides. The omelet from the pan to get and place on paper towels and cut into squares.
water in a pan, bring to a boil. Once the water boils, add the prepared chilli paste. Do not stir again until the water is boiling on. Then add, hard vegetables such as cauliflower and carrots. add Tamarindemarinade, fish sauce and palm sugar, stir well and season to taste. It should sour, salty, sweet and sharp taste in order. Add the shrimp and finally, Add the Chinese cabbage, long beans and omelets. Ingredients with a Kochlöfel press in the soup, cover and make the stove. The soup is served hot with rice.
For Tamarindmarinade I use about 2 tablespoons. Tamarind and 1 / 3 cup warm water, mix together and squeeze the pulp from the seeds. 
Wash vegetables and cut into bite-size pieces. I use this time cauliflower, Chinese cabbage, long beans and carrots. 
egg with 1 teaspoon fish sauce or soy sauce and finely chopped Thai basil (to taste) until smooth. 2 tbsp. Oil in a small saucepan. The stirred fried egg in it from both sides. The omelet from the pan to get and place on paper towels and cut into squares. 
water in a pan, bring to a boil. Once the water boils, add the prepared chilli paste. Do not stir again until the water is boiling on. Then add, hard vegetables such as cauliflower and carrots. add Tamarindemarinade, fish sauce and palm sugar, stir well and season to taste. It should sour, salty, sweet and sharp taste in order. Add the shrimp and finally, Add the Chinese cabbage, long beans and omelets. Ingredients with a Kochlöfel press in the soup, cover and make the stove. The soup is served hot with rice. 
