DISH RESEARCH · Soup
Tom Saep
Also known as: ต้มแซ่บ
Aree’s selected tom saep simmers pork ribs with galangal, lemongrass, makrut leaves and shallots, then seasons the Thai soup with fish sauce, lime, basil and chili.
About Tom Saep
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Aree’s selected tom saep, written as tom saap in her recipe, is a spicy, sour Thai soup of pork ribs and aromatic herbs. Lime juice and fish sauce season the broth, with roasted rice added at serving.
Galangal, lemongrass, makrut leaves and shallots simmer in water before the pork ribs are added. The ribs then cook in the aromatic liquid until tender.
Lime juice and fish sauce season the simmered soup. Basil leaves go in near the finish, after which the heat is turned off.
Chili powder and roasted rice are placed in the serving bowl before the soup is spooned over them. Chopped parsley finishes the bowl.
Aree offers separately prepared sticky rice or steamed jasmine rice alongside. The bowl combines sour lime, salty fish sauce, chili heat and the fragrance of its sliced and bruised aromatics.
Ingredients in Tom Saep
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Porkprotein
- Beefprotein
- Fish sauceseasoning
- Lemongrassseasoning
- Chilli pepperseasoning
- Shallotseasoning
- Garlicseasoning
- Limeseasoning
- Waterbase
- Makrut lime leafseasoning
- Galangalseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Thailand
- Cooking traditions
- Thai-style