Thai hot and sour soup1/20/2024 Bring the water to a boil, then reduce the heat and skim off the scum that forms using a fine mesh strainer. Add the pork ribs, galangal, and water to a large Dutch oven or stockpot. To serve: Serve the soup with warm steamed rice for a nice and filling meal, or enjoy it on its own.įull ingredient list and amounts are in the recipe card below.Other garnishes that I use and highly recommend are fresh mint leaves and spring onion (scallion). If unavailable, simply use regular chopped coriander (cilantro). It can be tricky to find outside of Asia, but you can try searching for it at a Southeast Asian, Vietnamese, or Thai specialty ingredients store. Sawtooth coriander is also known as culantro (sometimes called Thai coriander) and commonly used in Thai cooking in dishes like Laab (Larb). Fresh herbs: An essential part of this soup is garnishing it with plenty of fresh herbs.Leave it out if you feel the fresh chilies will add enough heat to the broth for your taste. Thai Chili Powder (optional): For more heat if desired.Limes: For freshly squeezed lime juice, and to add delicious sour notes to the broth.Fish Sauce: To season the broth with salty umami notes.Canola Oil: Or any other neutral flavored cooking oil.These tiny Thai chilies are incredibly hot, so use with caution and adjust the quantity to taste. Prik Kee Nu Green Chilies: Or use any other VERY hot green chilies.Adjust quantity to taste based on your heat level preference. Bird’s Eye Red Chilies: Or you can use any other small hot red chilies in your area.This way you can eat it without any off-putting mouthfeel, and fully enjoy the delicious flavors that it infuses the soup to the max! However, I prefer to finely mince the leaves into a fine powder like I do in my Thai Glass Noodle Soup. Sometimes the chef won’t strain the broth, and people will simply leave them at the bottom of their soup bowl. They’re usually torn into pieces and added to flavor the broth, then strained/picked out before serving. Makrut Lime Leaves: These fragrant leaves add a citrusy sweet flavor and aroma to the soup.Lemongrass: Substitute with 2 tablespoons of lemongrass paste if unavailable. Substitute with a tablespoon of thinly sliced ginger if unavailable. Look for it at a Thai grocery store, or an Asian supermarket if you’re based outside of Asia. It has a citrusy sweet flavor and floral aroma. Galangal: This is similar to ginger in appearance, but it has a pale, pinkish color instead.You can use just spare ribs or even pork neck bones if you like. Pork Spare Ribs: I used a combination of pork spare ribs and front spare ribs and purchased them in packages at a supermarket here in Hong Kong.You can enjoy it on its own as a light and simple lunch, or with some steamed rice for a filling dinner. It’s perfect for chilly weather, and guaranteed to warm up your insides! There’s no need to strain them out of the broth, and you can enjoy their beautiful herbal flavors to the max. Finely mincing the lemongrass and makrut lime leaves allows them to become soft enough to be ingested. Even though it does take time to simmer the meat in the broth so that it becomes wonderfully tender, the actual active cooking time is minimal. Jam-packed with flavor! It’s full of bright herbal flavors, and delicious hot and sour notes thanks to fragrant Thai aromatics, plenty of fresh hot chilies, and tangy lime juice!.It’s the perfect soup for chilly days or when you’re down with a cold, and I think you’re going to love all of its delicious flavors! Why This Recipe Works The incredibly tender pork spare ribs meat that practically falls off the bone with the slight pull of a fork – a result from gentle simmering for some time in the herbal broth – makes everything about this flavorful soup simply just heavenly. This soup truly is the definition of HOT because it has plenty of fiery hot Prik Kee Nu green chilies – my favorite type of Thai chili! If you’ve been a reader for a while now, you know that I love to incorporate this chili in any Thai dish, be it Pad See Ew (Thai Rice Noodles Stir-fry), spicy-sweet and velvety Thai Panang Chicken Curry, or even this mouthwatering Thai Eggplant Stir-fry!īut back to this soup. However, when it comes to the heat factor, this beauty is incredibly hot and spicy! (Though you can of course always use less chilies to make it milder if you like. It’s perfectly balanced with sour and salty notes. I first tried this soup at a small outdoor restaurant in Bangkok back in 2018, and immediately fell in love with it. Yup, that sums up this Thai Spicy Pork Rib Soup (known as Tom Saap in Thai) perfectly! ❤️ Spicy, sour, and tender pork spare ribs meat in a delicious and fragrant herbal broth.
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