Thai Curry Fish and Vegetable Soup

    1 hour

    This Thai Fish and Vegetables curry is known as 'Geng som pla'. It starts in the traditional way with a curry paste but then has so much liquid it looks like and can be consumed like a soup.

    4 people made this

    Serves: 4 

    • Curry Paste
    • 5 dried red chillies, reconstituted in water
    • 50g boiled fish, skin and bones removed, e.g. perch, trout or catfish
    • 4 shallots, sliced
    • 1 teaspoon salt
    • 1/2 teaspoon fermented shrimp paste
    • Soup
    • 1 to 1 1/2 litres fish or chicken stock
    • 1/2 to 1 tablespoon palm sugar
    • 1 small white radish, cut into bite sized pieces
    • 2 medium carrots, cut into bite sized pieces
    • 1/2 head cauliflower, cut into bite sized pieces
    • 150g fish, same as above, cut into chunks
    • 50g green beans, cut into bite sized pieces
    • 2-3 tablespoons fish sauce
    • 3-4 tablespoons tamarind juice

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Curry Paste: Place the paste ingredients in a mortar and pound them all together one ingredient at a time until it forms a smooth paste.
    2. Soup: Place the stock into a saucepan and bring to a simmer. Add the curry paste and sugar and stir.
    3. Add the radish, carrots and cauliflower then cook until just done. Add the fish and beans then cook until the fish is done; about 5 minutes.
    4. Season with the fish sauce and tamarind juice. Taste and adjust if needed.
    5. Place in a large bowl and serve.

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    Reviews in English (1)


    Very yummy, I only used 1tsp of red curry paste due to small children and they loved it. We didn't have bamboo shoots. We added a bit of lemon grass as well.  -  13 Sep 2013