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Tom’s, a spicy Thai soup with fried fish

Tom’s, a spicy Thai soup with fried fish

Main dishes

Tom saep, a traditional Thai soup from the northeastern region: fried fish, ginger, lemongrass, straw mushrooms, and tomatoes in a sour and spicy tamarind…

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Recipe from Geonuch, 47312830, กันตวิชญ์ and 3 other contributors, adapted by Recette de cuisine · · updated on

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Tom saep is a soup from the Isan region of northeastern Thailand, belonging to the tom yam family: it is very sour and very spicy. Here, fried fish with snake-like heads are cooked in a fragrant broth flavored with ginger, lemongrass, and kaffir lime leaves.

Ingredients and directions

  • Prep time25 min
  • Cook time30 min
  • Total55 min
  • DifficultyMedium
  • Cooking methodsaucepan

Ingredients

6 people
  • $0.25
  • $1.35
  • $1.05
  • $1.30
  • $0.19
  • $0.46

Directions

  1. Pat the fish, rinse it, and pat it dry. ≈ 8 min
  2. Fry in very hot oil until golden brown; set aside.
  3. Cut the mushrooms in half, wash the tomatoes, crush the lemongrass, and chop it into pieces, and crush the galangal. ≈ 8 min
  4. Bring the water to a boil with the galangal and lemongrass.
  5. Add the fried fish and torn dried chili peppers, then season with fish sauce, tamarind, and lime.
  6. Add the mushrooms and tomatoes. Once the mixture returns to a boil, taste and adjust the acidity and salt as needed.
  7. Add the bird’s eye chilies and combava leaves, sprinkle with mint and cilantro, and remove from the heat. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 kg of snakehead fish (or sea bass)
  • oil for deep frying
  • 3 liters of water
  • 5 pieces of galangal
  • 3 stalks of lemongrass
  • 10 dried, grilled hot peppers
  • 300 g of straw mushrooms
  • 400 g of small tomatoes
  • 20 crushed hot pepper birds
  • 10 torn pieces of combava leaves
  • fish sauce
  • tamarind juice
  • lime juice
  • mint and cilantro

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