Peel away, wash and slice the cabbage leaves into 1/2" or shreds.
Wash radish, then chop off the greens and slice off the root. Slice the radish into thin pieces. Always prepare radishes just before using, as they loose their potency when cut.
Break large cauliflower florets down into smaller, bite-sized florets with your knife. The big ones can just be cut into quarters.
For fish, you can use the fillets or cut them into desired smaller size. For shrimp, to peel raw shrimp, pull off the head and legs and leave the last tail. De-vein by making a shallow slit down the middle of the back to expose the black intestine (To butterfly, make the slit deeper). Lift out the black vein and rinse it out under cold running water.
Add 1 cup of water to Kang Som Sauce, mix them well.
Pour the mixture into a soup pot over a medium heat. Then add the sliced green papaya, cauliflower, radish and napa cabbage. Bring it to a boil.
Gently add the fish or shrimp to the soup, then without stirring, boil for about 5 – 8 minutes, until the seafood is pretty much all the way cooked through.
Turn off the heat completely, and remove your pot from the burner.