Spicy English Tom Saep Soup

Ingredients

In this adaptation of Tom Saep Soup to English cuisine, we have made a few adjustments to cater to the local taste preferences. While the original Thai version often uses exotic ingredients like kaffir lime leaves and Thai bird's eye chili, we have substituted them with more readily available ingredients like lime juice and red chili flakes. Additionally, we have incorporated English vegetables such as carrots and potatoes to enhance the soup's heartiness and add a touch of sweetness. We alse have the original recipe for Tom saep, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon red chili flakes 1 teaspoon red chili flakes
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• Handful of fresh cilantro, chopped Handful of fresh cilantro, chopped
• Handful of fresh Thai basil leaves, torn Handful of fresh Thai basil leaves, torn

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, lemongrass, red chilies, and chili flakes. Sauté for 2-3 minutes until fragrant.
2. 2.
   Add the sliced beef to the pot and cook until browned.
3. 3.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
4. 4.
   Add the carrots, potatoes, and tomato to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
5. 5.
   Stir in the fish sauce and lime juice. Adjust the seasoning according to your taste.
6. 6.
   Remove the lemongrass stalks from the soup.
7. 7.
   Serve the soup hot, garnished with fresh cilantro and torn Thai basil leaves.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute.
• Red chilies — Adjust the amount of red chilies and chili flakes according to your desired level of spiciness.

Tips & Tricks

• For an extra kick of heat, add a few drops of Sriracha sauce to the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the simmering soup.
• Feel free to add other vegetables like mushrooms or bell peppers for added flavor and texture.
• Serve the soup with steamed jasmine rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy English Tom Saep Soup hot in individual bowls. Accompany it with a side of steamed jasmine rice or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh Thai basil and a wedge of lime for an attractive presentation. Serve the soup in colorful ceramic bowls to enhance its visual appeal.