Entree: Thailand – Northeastern Isan – ต้มแซ่บ ➤ Tom Saap (A spicy, sour northeastern Thai clear soup made with pork, fresh herbs, toasted rice and lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pork spare ribs, cut into 2-inch (5 cm) pieces
- 6 cups (1.4 L) water or light pork stock
- 2 stalks lemongrass, white parts bruised and cut into 3-inch (7.5 cm) pieces
- 1 (2-inch) piece galangal, sliced (5 cm)
- 4 kaffir lime leaves, torn
- 6 shallots, peeled and halved
- 6 bird's eye chiles (prik ki nu), bruised (adjust to taste)
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice, plus extra wedges to serve
- 2 tbsp (30 ml) toasted rice powder (khao khua)
- 1 tsp (5 ml) palm sugar or granulated sugar
- 1/2 cup (15 g) cilantro leaves, loosely packed
- 1/4 cup (15 g) green onions, thinly sliced
- 2 tbsp (30 ml) sliced fresh shallots for garnish (optional)
- Lime wedges to serve
- Cooked sticky rice or steamed rice for serving (optional)

Instructions

1. Rinse ribs and place in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce to simmer and skim off any foam for 5–8 minutes.
2. Add bruised lemongrass, sliced galangal, torn kaffir lime leaves and halved shallots. Simmer gently, uncovered, until pork is tender, about 45–60 minutes.
3. Remove ribs to a cutting board, cut into bite-sized pieces if needed, and return meat to the pot. Discard very large pieces of lemongrass and any tough galangal slices if desired.
4. Season the broth with fish sauce and palm sugar. Taste and adjust to a bright savory base, then add lime juice slowly to reach a lively sourness.
5. Stir in toasted rice powder (khao khua) and bruised chilies; simmer 1–2 minutes to meld flavors.
6. Remove from heat and stir in cilantro and green onions. Serve hot in bowls garnished with extra sliced shallot and lime wedges; accompany with sticky rice or steamed rice if desired.