Kaeng Som (Sour Curry with Cha-Om Omelette and Prawns) แกงส้มชะอมไข่ใส่กุ้ง

Serves: 2–3

Ingredients

For the curry:

• 1 can Maesri Sour Curry Paste 114g SKU:625.13A
• 300 g prawns, peeled and deveined
• 3 cups water
• 2 tsp tamarind paste (adjust to taste) SKU: 465.07
• 2 tbsp Megachef fish sauce SKU: 425.15
• 1 tbsp palm sugar (or brown sugar) SKU:417.24

For the cha-om omelette:

• 5 eggs
• 100 g cha-om leaves (acacia leaves), fresh or frozen SKU: 220.21

• 2 tsp Megachef fish sauce SKU: 425.15

• Vegetable Oil SKU: 437.22

Optional additions:

Yard long beans, green beans, green papaya, wombok, or any of your favourite vegetables.

Instructions

1. Make the Cha-Om Omelette:

• Beat the eggs with cha-om leaves and fish sauce.
• Heat oil in a pan and fry the mixture into a thin, flat omelette.
• Let it cool slightly, then cut into bite-sized squares.

2. Prepare the Curry:

• In a medium pot, bring 3 cups of water to a boil.
• Add the sour curry paste and stir until dissolved.
• Season with tamarind paste, fish sauce, and palm sugar.
• Taste and adjust as needed — the soup should be bright, tangy, savoury, and slightly sweet.

3. Add Prawns and Omelette:

• Add the prawns and cook until just pink and firm (1–2 minutes).
• Add the cha-om omelette pieces and any additional vegetables, and simmer for another minute or two.

Turn off the heat to prevent overcooking.