Kaeng som, gaeng som[1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia.

A paste called nam phrik kaeng som[4] is prepared as a base for the curry, to which water and the ingredients are added.

[citation needed] Traditional vegetables used in household preparation include drumstick pods (marum), green papaya, and Sesbania grandiflora flowers (dok khae), including the red variant of the flower in kaeng som dok khae daeng.

[7] Believed that this type of sour soup was developed from the ancient food since Ayutthaya period was called "Kaeng ngao ngod" (แกงเหงาหงอด).

Which is a food that is similar to kaeng som today, assumed that it was adapted from the Portuguese soup by Maria Guyomar de Pinha, a Japanese-Portuguese-Bengali woman who was the chief of king's kitchen in the royal court of King Narai period.