Soup

Tom Saap Neua (Thai Spicy Beef Soup)

Prep

15 minutes

Cook

25 minutes

Servings

ThaiEasyDinnerLunchGluten FreeDairy FreeHigh Protein

About this dish

This fragrant Thai beef soup is a symphony of hot, sour, and salty flavors, with tender sliced beef and a clear, aromatic broth. The name "tom saap" means "boiled spicy," and this Northeastern Thai (Isan) style soup traditionally packs a punch with fresh chilies, lime, and fragrant herbs.

My version keeps the authentic character while using easily sourced ingredients, and while it's comforting and warming, a bowl of this spicy, tangy broth is especially good when you need a little zing. The key is to build the broth with fresh aromatics and to finish it with a generous squeeze of lime and plenty of herbs – it's like a bowl of vibrant, spicy sunshine.

Ingredients

UK and US measurements are both included for every recipe.

Beef sirloin or flank steak

protein

500g

Imperial: 1 lb

Water

liquid

8 cups

Imperial: 2 quarts

Lemongrass, bruised and cut into 2-inch pieces

herb

3 stalks

Kaffir lime leaves, torn

herb

8 leaves

Galangal, sliced into thin rounds

herb

5 slices

Thai chilies, roughly chopped (adjust to taste)

vegetable

5-10 chilies

Shallots, thinly sliced

vegetable

4 shallots

Fish sauce

liquid

3 tablespoons

Fresh lime juice

liquid

4-5 tablespoons

Palm sugar

seasoning

1 teaspoon

Fresh cilantro leaves for garnish

herb

1/2 cup

Thai basil leaves for garnish

herb

1/2 cup

Lime wedges for serving

fruit

2 limes, cut into wedges

Method

Simmer the Aromatics

PT10M

In a large pot, bring the water to a boil. Add the bruised lemongrass, torn kaffir lime leaves, and galangal (if using). Reduce heat to medium-low and simmer for 10 minutes to infuse the water with fragrance.

Add the Beef

PT7M

Slice the beef thinly against the grain. Add the beef to the pot and simmer gently for 5-7 minutes until just cooked through. Skim off any foam that rises to the surface.

Season and Spice

PT2M

Add the chopped Thai chilies and sliced shallots to the pot. Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust seasoning – you want a bold balance of spicy, sour, and salty. Simmer for 2 more minutes.

Garnish and Serve

PT2M

Remove from heat. Let the soup settle for a minute so the flavors meld. Ladle into bowls and top generously with fresh cilantro and Thai basil. Serve immediately with lime wedges on the side for extra tartness.

Equipment

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Nutrition facts

420 kcal

Calories

35 g

Protein

12 g

Carbohydrates

12 g

Fat

2 g

Fiber

1450 mg

Sodium

Tips

For a clearer broth, skim the foam carefully while the beef simmers, and avoid boiling too hard.
Don't skip bruising the lemongrass – this releases its essential oils and makes the broth more fragrant.
Adjust the chilies to your heat preference. Start with fewer, and add more if you want extra fire.
If you can't find palm sugar, use a little brown sugar or even regular white sugar. The sweetness balances the heat and sourness.
Slice the beef paper-thin against the grain to keep it tender, and don't leave it in the hot broth for too long to avoid overcooking.

Serving suggestions

Serve this soup piping hot with a bowl of jasmine rice and maybe a cold Thai beer.
You can.
You can also add a sprinkle of roasted ground rice (khao khua) on top for an extra Isan touch and textural crunch.

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Recipe by

Mali Srisuk

Specialises in Thai cuisine

Mali Boonmee makes mango sticky rice with coconut cream and a pinch of salt. She is a sweet summer child.

Describe yourself in three words: Sweet, sticky, mango-y.