The Thai spicy-sour curry commonly made without coconut milk is kaeng som.
Kaeng som is a hot-and-sour Thai curry or soup traditionally prepared with fish or shrimp and vegetables. Its characteristic sourness usually comes from tamarind, while palm sugar balances the acidity. The curry paste commonly includes ingredients such as dried or fresh chiles, shallots, and shrimp paste.
Unlike many famous Thai curries, kaeng som does not rely on coconut milk. This gives it a lighter, sharper broth rather than the creamy texture associated with green curry, massaman curry, or tom kha kai. It is commonly served with steamed rice, and vegetables may include green papaya, drumstick pods, water spinach, or cabbage.
Regional differences matter. Central Thai kaeng som is often orange-red and tamarind-sour, while southern Thai kaeng som—called kaeng lueang elsewhere in Thailand—often uses turmeric and can be especially spicy. The related names and variations can cause confusion, but the defining combination is a sour, spicy curry without coconut milk.