Tom Saep

1. 1

   Prepare and simmer the broth

   Rinse pork ribs or cartilage pieces thoroughly under cold water. In a large pot, bring 3 liters of water to a rolling boil. Add the pork ribs, reduce heat to medium-low, and maintain a gentle simmer for approximately 60-70 minutes until the meat is tender and the broth has developed a rich, porky flavor. Skim off any foam or impurities that rise to the surface during the first 10-15 minutes of cooking.

   1h 10m

   Tips:

   • • A gentle simmer, not a rolling boil, produces the clearest broth
   • • Don't skip skimming - it keeps the broth clean and clear
   • • Test the pork for tenderness - it should be falling off the bone
2. 2

   Toast the aromatics

   While the broth simmers, prepare the aromatic herb paste. In a dry pan or wok over low heat, individually dry-toast the sliced galangal, sliced lemongrass, torn kaffir lime leaves, sliced shallots, and chopped cilantro roots for 2-3 minutes each until fragrant and slightly darkened. Be careful not to burn them. Once toasted, use a mortar and pestle to pound all the toasted aromatics together into a coarse paste. This toasting process intensifies the flavors and adds a subtle smokiness to the soup.

   15m

   Tips:

   • • Toast each ingredient separately for even toasting
   • • Watch carefully to prevent burning, which creates bitterness
   • • Bruising lemongrass and tearing lime leaves releases more essential oils
   • • The paste doesn't need to be perfectly smooth - coarse is fine
3. 3

   Incorporate the herb paste

   Once the pork is tender, transfer half of the broth and pork to a separate pot (reserve the other half for future use or a second batch). Add half of the toasted herb paste to the pot, stirring well to distribute the aromatics throughout the broth. Add the pickled garlic (if using), crushing it lightly as you add it. Allow the broth to simmer for another 5-10 minutes so the flavors can meld together.

   10m

   Tips:

   • • Making a double batch of herb paste is efficient and traditional
   • • The herbs will infuse quickly in the hot broth
   • • Reserve extra broth for dilution if the soup becomes too concentrated
4. 4

   Add mushrooms and season the broth

   Add the sliced mushrooms and cherry tomatoes to the pot. Season the broth with fish sauce, palm sugar, and salt. Stir well and taste, adjusting the seasoning as needed. The broth should have a balanced flavor profile - savory from the fish sauce, slightly sweet from the sugar, and ready for the sour and spicy elements to come. Let it simmer for another 3-5 minutes until the mushrooms are cooked and the tomatoes have softened.

   5m

   Tips:

   • • Season gradually - you can always add more
   • • The broth should be slightly over-seasoned as it will be balanced by lime juice
   • • Cherry tomatoes add both sweetness and acidity
5. 5

   Add minced chicken (optional)

   If using minced chicken breast for a slightly clouded broth (traditional in some versions), ladle about 1 cup of the hot broth into a bowl containing the minced chicken. Use a spoon to mash and disperse the chicken evenly into the broth until it forms a cloudy mixture. Pour this mixture back into the pot and stir gently. The chicken will cloud the broth slightly, creating the preferred 'nam khon' (thickened broth) appearance and adding extra body.

   3m

   Tips:

   • • This step is optional but traditional in many versions
   • • Dispersing the chicken in a separate bowl first prevents clumping
   • • The chicken cooks almost instantly in the hot broth
6. 6

   Final seasoning with lime and spice

   Remove the pot from heat. Add the fresh lime juice, roasted rice powder, and dried chili flakes, stirring to combine. The roasted rice powder will add a nutty flavor and slightly thicken the broth. Taste and adjust the seasoning - it should be boldly sour, spicy, salty, and slightly sweet with aromatic herb notes. Add more lime juice for sourness, fish sauce for saltiness, or sugar for balance as needed.

   2m

   Tips:

   • • Add lime juice off heat to preserve the fresh citrus aroma
   • • Don't boil after adding lime juice or it will lose brightness
   • • Roasted rice powder adds authentic texture and nuttiness
   • • The soup should be assertively flavored
7. 7

   Add fresh herbs and serve

   Stir in the sliced green onions, chopped sawtooth coriander (culantro), and Thai basil leaves. Let them wilt slightly in the residual heat but don't cook them - they should remain vibrant and fresh. Ladle the soup into serving bowls, ensuring each bowl gets plenty of pork, vegetables, and broth. Garnish with additional fresh cilantro and Thai basil. Serve immediately while piping hot.

   2m

   Tips:

   • • Fresh herbs should be vibrant, not cooked
   • • The residual heat will wilt them perfectly
   • • Each bowl should be generously garnished
   • • Serve immediately for the best aroma and flavor
8. 8

   Serve with accompaniments

   Serve Tom Saep alongside sticky rice, which is traditional in Isan cuisine. Provide additional condiments on the side: extra fresh lime wedges, sliced bird's eye chilies, fish sauce, dried chili flakes, and fresh herbs for diners to customize their bowls to their preferred level of heat and tanginess.

   1m

   Tips:

   • • Sticky rice is the authentic accompaniment
   • • Let diners adjust heat and sourness to their preference
   • • The soup pairs beautifully with Som Tam (papaya salad)

• •Toast the aromatics properly - this is the key to authentic Tom Saep flavor. The toasted herbs should be fragrant but not burnt.
• •Roasted rice powder (khao khua) is essential for authentic texture and nutty flavor. Make it by toasting uncooked sticky rice in a dry pan until golden, then grinding it in a mortar or spice grinder.
• •Don't boil the soup after adding lime juice - this will mute the fresh citrus aroma that makes Tom Saep so refreshing.
• •The broth should be assertively flavored - sour, spicy, salty, and aromatic. It's meant to be bold, not subtle.
• •Bruise lemongrass stalks and tear kaffir lime leaves rather than just slicing them - this releases significantly more essential oils and aroma.
• •Make a double batch of the toasted herb paste and store the extra in the freezer for quick future Tom Saep.
• •The soup can be made with different proteins - pork ribs are traditional, but chicken, beef, or fish work well too.
• •Fresh herbs added at the end are non-negotiable - they provide essential brightness and aroma.
• •This soup is best enjoyed immediately after cooking while the herbs are still vibrant and aromatic.
• •Serve with plenty of sticky rice to balance the intense, spicy-sour flavors.
• •For a more rustic texture, pound the herbs by hand with a mortar and pestle rather than using a food processor.
• •If you find the soup too spicy, add more lime juice or a bit more sugar to balance the heat.

• •
  som-tam
• •
  sticky-rice
• •
  gai-yang
• •
  larb
• •
  nam-tok
• •
  sai-krok-isan
• •
  pla-pao

Tom Saep is a quintessential dish of Isan, Thailand's northeastern region, which borders Laos and shares much of its culinary heritage with Lao cuisine. The name 'Tom Saep' translates to 'delicious boil' in the Isan dialect - 'tom' means 'to boil' and 'saep' means 'delicious' (the Isan equivalent of Thai 'aroi'). This soup emerged from the resourceful country cooking traditions of Isan, where rice paddies meet dense forests. Historically, it was a way to tenderize tough cuts of meat - whatever fell into the pot, from pork cartilage to beef offal - through slow simmering with foraged herbs. The abundance of wild herbs like lemongrass, galangal, and kaffir lime in the countryside meant these aromatics became defining flavors. The practice of toasting herbs before adding them to the soup likely developed as a way to intensify flavors and preserve them, as well as to reduce the raw, pungent edges of strong aromatics. Roasted rice powder, another signature ingredient, reflects Isan's rice-farming heritage and the cultural importance of sticky rice. Tom Saep exemplifies the Isan flavor profile: bold, spicy, sour, and herbaceous, without the coconut milk common in central Thai curries. The dish remains deeply connected to rural Isan life and is commonly enjoyed at local markets, family gatherings, and celebrations. It's often served alongside other Isan specialties like Som Tam and grilled chicken, with sticky rice as the essential accompaniment. While Tom Saep has gained popularity throughout Thailand, it's still most authentic and beloved in its homeland of northeastern Thailand.

Authentic Tom Saep has several defining characteristics that distinguish it from other Thai soups like Tom Yum. The broth must be clear and light, not creamy - there's no coconut milk in traditional Tom Saep. The aromatics (galangal, lemongrass, kaffir lime leaves, shallots, cilantro roots) must be dry-toasted before being pounded into a paste and added to the soup; this toasting process is non-negotiable and creates the distinctive smoky-aromatic depth that defines Tom Saep. Roasted rice powder (khao khua) is essential - it adds a unique nutty flavor and slightly grainy texture that's characteristic of Isan cuisine. The soup should be assertively sour from fresh lime juice (added at the end, off heat) and aggressively spicy from both dried roasted chili flakes and fresh bird's eye chilies. Pork ribs or cartilage pieces are the most traditional protein, valued for creating a rich, collagen-filled broth through long simmering. The herb profile must include the trinity of sawtooth coriander (culantro), Thai basil, and cilantro, all added fresh at the end - these are not interchangeable with other herbs. The soup should be served piping hot with sticky rice, never jasmine rice, as sticky rice is the staple starch of Isan. Pickled garlic is an optional but traditional addition that adds tangy complexity. The balance should be bold and pronounced - Tom Saep is not a subtle soup. The predominant notes should be sour and spicy, supported by the aromatic toasted herbs and the rich pork broth. Unlike Tom Yum, which can include evaporated milk or coconut milk for creaminess, Tom Saep remains a clear broth soup, though some versions include minced chicken to slightly cloud the broth. The use of fresh ingredients and the bright, vibrant flavors reflect the agricultural abundance of Isan and its emphasis on bold, straightforward flavors that complement sticky rice.