Photograph of the finished Tom saep

Thailand · Canh cay Isan Tom saep

Tom saep

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 800 g
  • Photograph of Lemongrass Lemongrass 8 stalks
  • Photograph of Galangal Galangal 80 g
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Rice Rice 60 g
  • Photograph of Sawtooth coriander Sawtooth coriander 40 g
  • Photograph of Lime Lime 2
  • Photograph of Fish sauce Fish sauce 80 ml

Method

  1. 1 Simmer the pork ribs for 30 minutes until tender, skimming off any foam to keep the broth clear.
  2. 2 The glutinous rice is roasted until golden brown, then pounded into a powder, which is used to thicken the soup and give it a fragrant roasted aroma.
  3. 3 Roast the dried chilies until crispy, then coarsely grind them.
  4. 4 Add the crushed lemongrass and sliced galangal to the pot and simmer for another 10 minutes.
  5. 5 Turn off the heat, sprinkle with roasted rice powder and chili peppers, season with fish sauce, squeeze in some lemon juice, and sprinkle with sawtooth coriander.

With an appliance

  • Pressure cooker 30 min

    Replace step 1: simmer the ribs under high pressure for 10 minutes, then release the pressure naturally for 8 minutes; in step 4, keep the lid open and simmer the lemongrass and galangal for 10 minutes to prevent the aroma from becoming too strong.

Start cooking