Our second presentation for this year is often home cooked and found in most parts of Thailand. This curry almost looks like soup and is included as one of a Thai spa meal, with herbs and a variety of local vegetables can be added. The ‘Kaeng som’ I choose to cook today is with shrimps and vegetables that available all year round. Krachai (aromatic rhizome) will be an important part for this curry I use the frozen one from an Asian store in town. We do home made sour curry paste because fresh is best and this curry paste is not in big market like green curry and red curry paste.