Tom Saap is a quintessential Thai dish known for its bold flavors and spicy kick. This aromatic soup is a celebration of Thai cuisine, blending tangy lemongrass, zesty lime, and fiery chili peppers with tender meat or hearty mushrooms. Perfect for spice enthusiasts and those craving a taste of Thailand’s culinary delights.
Ingredients:
- 500g pork ribs, cut into bite-sized pieces
- 4 cups water
- 3 stalks lemongrass, cut into 2-inch pieces and lightly crushed
- 5 kaffir lime leaves
- 5 slices galangal
- 3-5 Thai bird’s eye chilies, crushed (adjust to taste)
- 1 medium tomato, quartered
- 1 small red onion, quartered
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon roasted chili paste
- Fresh cilantro leaves for garnish
Steps:
- Preparing the Broth:
- To start, bring 4 cups of water to a boil in a large pot. Add the lemongrass, kaffir lime leaves, galangal slices, and crushed Thai bird’s eye chilies. Let the mixture simmer for about 5 minutes. This allows the water to absorb the flavors of the aromatics, creating a fragrant base for the soup.
- Cooking the Pork Ribs:
- Next, add the pork ribs to the pot along with the quartered tomato and red onion. Allow the ingredients to simmer over medium heat for approximately 30-40 minutes or until the pork ribs are tender. Stir occasionally to ensure even cooking and to prevent sticking to the bottom of the pot.
- Enhancing the Flavor:
- Once the pork is cooked through, it’s time to enhance the soup’s flavor profile. Add fish sauce, lime juice, and roasted chili paste to the pot. Adjust the seasoning according to your taste preferences, adding more fish sauce for saltiness or lime juice for acidity. Stir the ingredients well to combine and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Final Touch and Serving:
- Remove the pot from heat and garnish the Tom Saap with fresh cilantro leaves for a pop of color and added aroma. Serve the soup hot, preferably in individual bowls alongside steamed jasmine rice or rice noodles. Garnish each serving with extra fresh herbs and lime wedges for squeezing, enhancing the dining experience with a burst of citrusy freshness.
Tips For Variation
- Seafood Twist: Substitute pork with shrimp or mixed seafood for a lighter alternative.
- Vegetarian Option: Replace meat with tofu and add mushrooms for a hearty vegetarian version.
- Coconut Cream: For a richer texture, add coconut cream during the simmering process.
- Herbal Infusion: Experiment with Thai basil or mint leaves for added freshness.
- Noodle Addition: Serve over rice noodles for a comforting Tom Saap noodle soup.
- Spice Control: Adjust the number of Thai chilies to suit your preferred spice level.
- Garnish Galore: Enhance presentation with a sprinkle of crispy fried shallots or a dash of chili oil.
- Serving Style: Serve in individual bowls with a side of fresh Thai herbs and lime wedges for squeezing.
Macros
- Calories: 320
- Protein: 25g
- Fat: 18g
- Carbohydrates: 15g
Frequently Asked Questions for Tom Saap
- What makes Tom Saap unique?
- Tom Saap stands out for its robust blend of aromatic herbs like lemongrass and kaffir lime leaves, paired with a spicy kick from Thai chilies.
- Can I adjust the spiciness of Tom Saap?
- Yes, you can control the heat by adjusting the amount of Thai chilies added. Start with fewer chilies for a milder flavor and increase according to your taste.
- How long can Tom Saap be stored?
- Tom Saap is best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently over low heat to preserve flavors.
- What should I serve with Tom Saap?
- Traditionally, Tom Saap is served with steamed jasmine rice to complement its bold flavors. You can also enjoy it with Thai-style sticky rice or crispy fried rice noodles.
- Can I make Tom Saap without meat?
- Absolutely! Substitute meat with tofu or add more mushrooms and vegetables for a delicious vegetarian version.
Tom Saap Recipe: Authentic Thai Spicy Soup Recipe to Fire Up Your Taste Buds
Tom Saap is a quintessential Thai dish known for its bold flavors and spicy kick. This aromatic soup is a celebration of Thai cuisine, blending tangy lemongrass, zesty lime, and fiery chili peppers with tender meat or hearty mushrooms.
Ingredients
- 500 g pork ribs cut into bite-sized pieces
- 4 cups water
- 3 stalks lemongrass cut into 2-inch pieces and lightly crushed
- 5 kaffir lime leaves
- 5 slices galangal
- 3-5 Thai bird’s eye chilies crushed (adjust to taste)
- 1 medium tomato quartered
- 1 small red onion quartered
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon roasted chili paste
- Fresh cilantro leaves for garnish
Instructions
Preparing the Broth:
- To start, bring 4 cups of water to a boil in a large pot. Add the lemongrass, kaffir lime leaves, galangal slices, and crushed Thai bird’s eye chilies. Let the mixture simmer for about 5 minutes. This allows the water to absorb the flavors of the aromatics, creating a fragrant base for the soup.
Cooking the Pork Ribs:
- Next, add the pork ribs to the pot along with the quartered tomato and red onion. Allow the ingredients to simmer over medium heat for approximately 30-40 minutes or until the pork ribs are tender. Stir occasionally to ensure even cooking and to prevent sticking to the bottom of the pot.
Enhancing the Flavor:
- Once the pork is cooked through, it’s time to enhance the soup’s flavor profile. Add fish sauce, lime juice, and roasted chili paste to the pot. Adjust the seasoning according to your taste preferences, adding more fish sauce for saltiness or lime juice for acidity. Stir the ingredients well to combine and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Final Touch and Serving:
- Remove the pot from heat and garnish the Tom Saap with fresh cilantro leaves for a pop of color and added aroma. Serve the soup hot, preferably in individual bowls alongside steamed jasmine rice or rice noodles. Garnish each serving with extra fresh herbs and lime wedges for squeezing, enhancing the dining experience with a burst of citrusy freshness.