Kangsom
Kangsom is a sour and spicy fish soup originating from Southern Thailand, known for its vibrant, tangy broth. It typically features fish (often mackerel or similar), tamarind paste, lemongrass, galangal, and a generous amount of fresh herbs like kaffir lime leaves and cilantro. The dish is a staple in Thai cuisine, celebrated for its refreshing and bold flavors.
🍽️ Nutrition at a glance
Kangsom is generally low in fat and carbohydrates, making it a light yet protein-rich meal. It provides a good source of lean protein from the fish, along with essential vitamins and minerals like vitamin C, potassium, and omega-3 fatty acids, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Vitamin C | 15 mg |
| Potassium | 400 mg |
| Omega-3 Fatty Acids | 0.5 g |
| Vitamin B12 | 2.5 mcg |
| Selenium | 35 mcg |
| Phosphorus | 200 mg |
| Magnesium | 30 mg |
| Iron | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kangsom is a beloved comfort food in Southern Thailand, often enjoyed during hot weather for its cooling, sour properties. Nutritionally, the use of tamarind and herbs not only enhances flavor but also aids digestion and provides antioxidant benefits.
AI estimate may be inaccurate · Terms