Gaeng Som Chile Paste

Gaeng Som Chile Paste

A tangy, fiery Southern Thai chile paste built from dried chiles, shallots, and shrimp paste.

Total 25 min Makes 16 oz Calories 25/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

This vibrant orange paste forms the base of gaeng som, the sour, spicy soup beloved throughout southern Thailand. Pounding dried chiles with shallots, turmeric, and fermented shrimp paste creates a concentrated flavor base that dissolves into broth for a bright, sour-hot curry. Make a batch to keep refrigerated for quick weeknight soups with fish or vegetables.

Ingredients

  • 12 dried Thai chiles, stemmed and soaked in warm water until softened
  • 1/2 cup shallots, roughly chopped
  • 4 cloves garlic, peeled
  • 1 tablespoon fresh turmeric, peeled and sliced
  • 1 tablespoon galangal, peeled and sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 2 tablespoons water, as needed for grinding

Method

  1. Soak the dried chiles in warm water for 15 minutes, until softened, then drain and squeeze out excess water.

  2. Combine the softened chiles, shallots, garlic, turmeric, and galangal in a mortar or food processor.

  3. Pound or process the mixture into a coarse paste, adding water 1 tablespoon at a time as needed to help it break down.

  4. Add the shrimp paste and salt, then continue pounding or processing until the mixture forms a smooth, uniform paste.

  5. Transfer the paste to an airtight container and refrigerate until ready to use.

Rate this recipe

★ 3.6 (1)

Gaeng Som Chile Paste

This vibrant orange paste forms the base of gaeng som, the sour, spicy soup beloved throughout southern Thailand. Pounding dried chiles with shallots, turmeric, and fermented shrimp paste creates a concentrated flavor base that dissolves into broth for a bright, sour-hot curry. Make a batch to keep refrigerated for quick weeknight soups with fish or vegetables.

25 min 16 oz 25 cal

Ingredients

  • 12 dried Thai chiles, stemmed and soaked in warm water until softened
  • 1/2 cup shallots, roughly chopped
  • 4 cloves garlic, peeled
  • 1 tablespoon fresh turmeric, peeled and sliced
  • 1 tablespoon galangal, peeled and sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 2 tablespoons water, as needed for grinding

Method

  1. 1

    Soak the dried chiles in warm water for 15 minutes, until softened, then drain and squeeze out excess water.

  2. 2

    Combine the softened chiles, shallots, garlic, turmeric, and galangal in a mortar or food processor.

  3. 3

    Pound or process the mixture into a coarse paste, adding water 1 tablespoon at a time as needed to help it break down.

  4. 4

    Add the shrimp paste and salt, then continue pounding or processing until the mixture forms a smooth, uniform paste.

  5. 5

    Transfer the paste to an airtight container and refrigerate until ready to use.