Thai Gaeng Som with Shrimp & Cha-Om Omelette 

Ingredients (3–4 servings)

For the Cha-Om Omelette

• 2 cups cha-om leaves (or substitute with finely chopped green onions/ dill if unavailable)

• 4 eggs

• 1 tbsp fish sauce

• 1/4 tsp white pepper

• 2 tbsp vegetable oil

For the Soup Base

• 8–10 large shrimp, peeled but tails optional

• 1–1.2 liters water or light stock

• 1/2 cup tamarind paste

• 2–3 tbsp fish sauce

• 1–2 tbsp palm sugar (adjust to taste)

• 1 cup sliced vegetables (optional: green papaya, carrot, or long beans)

Gaeng Som Curry Paste

(You can also use store-bought Thai gaeng som paste, but fresh is better)

• 8 dried red chilies, soaked

• 5 cloves garlic

• 5 shallots

• 1 tbsp shrimp paste

• 1 tsp salt

Instructions

1. Make the Gaeng Som Paste

1. Drain the soaked chilies.

2. Pound chilies, garlic, and shallots in a mortar and pestle until smooth.

3. Add shrimp paste and salt.

4. Continue pounding until fully combined.
   (Or blend everything in a food processor.)

2. Make the Cha-Om Omelette

1. Beat eggs with fish sauce and white pepper.

2. Add cha-om leaves.

3. Heat oil in a pan over medium heat.

4. Pour the egg mixture and fry until firm and golden on both sides.

5. Remove and cut into square pieces.

3. Prepare the Soup

1. Bring water or broth to a boil.

2. Add 2–3 tbsp of gaeng som paste and stir until dissolved.

3. Add vegetables (if using) and cook until slightly tender.

4. Add tamarind paste, fish sauce, and palm sugar.

5. Taste and adjust the sour–sweet–salty balance.

   • More tamarind = more sour

   • More sugar = balanced, less harsh

   • Fish sauce = saltiness

4. Add the Shrimp

1. Add shrimp into the soup and cook until just pink (about 2 minutes).

2. Do not overcook.

5. Combine Everything

1. Add the cha-om omelette cubes into the soup.

2. Simmer gently for 1 minute so flavors blend.

6. Serve

• Serve hot with steamed jasmine rice.

• Optional: garnish with fresh herbs or extra chilies for heat.