Ingredients
1. Acacia Omelet (Cha-om Tod)
Acacia leaves: 1 bunch (stems removed)
Eggs: 3 large
Cooking oil: For frying
2. Curry Paste
Dried chilies: 5-7 pieces (seeds removed and soaked in water until soft)
Shallots: 5 bulbs
Shrimp paste (Kapi): 1 tablespoon
Boiled fish meat: 1/2 cup (pounded into the paste to thicken the soup)
Salt: A pinch
3. Soup Base
Water or fish stock: 3-4 cups
Tamarind concentrate: 1/2 cup (adjust to preferred sourness)
Palm sugar: 1-2 tablespoons
Fish sauce: 2-3 tablespoons
Instructions
Prepare the Acacia Omelet: Beat the eggs in a bowl and mix in the acacia leaves
. Heat oil in a pan, pour in the egg mixture, and fry until golden brown on both sides . Remove from the pan, drain excess oil, and cut into bite-sized squares . Make the Curry Paste: Pound the dried chilies, salt, and shallots together until fine
. Add the shrimp paste and boiled fish meat, pounding until everything is well combined into a uniform paste . Prepare the Soup: Bring the water or stock to a boil in a pot
. Add the curry paste, stir until dissolved, and bring back to a boil . Season: Season the soup with tamarind concentrate, palm sugar, and fish sauce
. Adjust the flavor to achieve a balance of sour, salty, and sweet . Assemble: Once the flavor is perfect, add the cut acacia omelets into the pot
. Let it simmer briefly so the broth absorbs into the omelet, then turn off the heat and serve .
Tip: If you enjoy extra protein, you can add fresh shrimp to the curry soup before adding the acacia omelets
