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

Tangy, comforting, and full of flavour, Kaeng Som Cha-Om Kai with Prawns is a beloved Thai dish that pairs a vibrant sour curry broth with tender prawns and crispy cha-om omelette squares. Traditionally served hot in a fire pot, it’s perfect for sharing and stays warm throughout the meal.

In Thai, the word “som” (ส้ม) can mean orange (the colour or fruit), but in cooking, it usually means “sour.” In Gaeng Som, it refers to the tangy, sour taste of the dish, which comes from ingredients like tamarind paste or lime juice.

One unique feature of Kaeng Som is that, unlike many Thai curries, it does not contain coconut milk. This makes it a lighter and healthier alternative to richer, cream-based curries. The broth is clear and vibrant, with flavours built from tamarind, curry paste, and fish sauce. It’s also incredibly versatile — you can add vegetables like yard long beans, green papaya, wombok (Chinese cabbage), or whatever is in season. For a vegetarian version, simply skip the prawns and fish sauce, and swap in vegan fish sauce, soy sauce or salt along with a variety of veggies and tofu.

Cha-Om (acacia leaves) sold in bunches at a Thai fresh market.(Image source | khaosod)

One of the dish’s stars is cha-om (acacia leaves), a fragrant Thai vegetable often unfamiliar outside Thailand. It’s typically sold fresh in Thai markets, but frozen versions can be found in the freezer section of well-stocked Asian grocery stores. Cha-om has a strong aroma, so it’s often mixed with egg and fried into an omelette, which is then cut into bite-sized squares before being added to the soup. This method tones down the scent and adds a delicious texture.

BLACKPINK’s Lisa said this is the Thai dish she misses the most — a warm, sour curry that reminds her of home. Now it’s loved by many around the world. (Image source | lalalalisa_m)

This humble dish gained international attention when Lalisa Manobal (Lisa from BLACKPINK) shared in a viral commercial that it’s one of the Thai dishes she misses the most. She called it a taste of home — comforting and deeply nostalgic. Since then, Kaeng Som Cha-Om Kai has found renewed popularity in Thai restaurants around the world.

Today, let’s see how easy it is to make this comforting sour curry at home. With ingredients you can find right here in Australia, including canned sour curry paste

Ingredients

For the curry:

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

For the cha-om omelette:

  • 5 eggs
  • 100 g cha-om leaves (acacia leaves), fresh or frozen
  • 2 tsp fish sauce
  • Vegetable Oil

Instructions

  1. Prepare the Cha-Om Omelette
  1. In a mixing bowl, crack the eggs and whisk them together with the cha-om (acacia) leaves and 2 teaspoons of fish sauce until well combined.
  2. Heat 1–2 tablespoons of oil in a non-stick frying pan over medium heat.
  3. Pour the egg mixture into the pan and spread it out evenly to form a thin, flat omelette.
  4. Cook until the bottom is golden and the top is just set, then flip to cook the other side briefly.
  5. Transfer the omelette to a cutting board. Allow it to cool slightly, then cut into bite-sized squares. Set aside.
  1. Make the Sour Curry Base
  1. In a medium saucepan, bring 3 cups of water to a gentle boil.
  2. Add the sour curry paste and stir until fully dissolved.
  3. Add the tamarind paste, fish sauce, and palm sugar. Stir to combine and allow the flavours to meld.
  4. Taste the broth and adjust the seasoning as needed — the flavour should strike a balance between sour, salty, and slightly sweet.
  1. 3. Add Prawns and Omelette to Finish
  1. Once the curry broth is well balanced, add the prawns. Simmer gently for 1–2 minutes, or until the prawns are just cooked through and opaque.
  2. Add the cha-om omelette squares (and any additional vegetables, if using), and simmer for another 1–2 minutes to warm through.
  3. Turn off the heat promptly to avoid overcooking the prawns or eggs.

Serve hot with steamed jasmine rice. This refreshing, coconut-free curry is perfect for a light, healthy meal and can be easily adapted to suit vegetarian diets.