1. Clean the shrimps thoroughly and devein them. Bring the vegetable stock (or water) to a boil and add Gaeng Som paste.
2. When the soup returns to a full boil, add vegetables in this order: cauliflower, long beans and cabbage.
3. Season with palm sugar, tamarind juice and fish sauce, making sure everything is well dissolved.
4. Add shrimps and cook briefly.
5 peeled Thai shrimps
80 grams long beans, chopped into one inch pieces
80 grams cauliflower, but into bite size pieces
100 grams cabbage, chopped two inch cubes
40 grams Gaeng Som paste
500 grams vegetable stock or water
4 tbsp tamarind juice
15 grams palm sugar
2 tbsp fish sauce
Provided by: http://www.thaifoodrestaurant.com/