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Hot and sour pork rib soup

Also known as tom saap, this hot and sour soup is a favourite in the GT office, and easy to make, too.

You'll need

1 kg pork ribs, cut across the bone into 4cm pieces (see note) 70 gm galangal, thinly sliced 18 kaffir lime leaves, torn 10 red shallots, cut into wedges 8 garlic cloves, crushed 4 lemongrass stalks (white part only), coarsely chopped 12 small green Thai chillies, or to taste 50 ml fish sauce 100 ml lime juice, plus lime wedges to serve To serve: roasted chilli powder, thinly sliced spring onions, chopped mint


  • 01
  • Bring ribs and 1.5 litres water to the boil in a large saucepan, skim off scum, reduce heat and simmer until ribs are tender (1¼ hours). Remove ribs with a slotted spoon and set aside.
  • 02
  • Add galangal, lime leaves, shallots, garlic and lemongrass to the pan and simmer for 10 minutes to infuse stock. Remove some or all of the aromatics with a slotted spoon, return ribs to the soup with green chillies and reserved aromatics and season with fish sauce and lime juice to taste.
  • 03
  • Serve hot, seasoned with chilli powder, spring onions and mint, with lime wedges for squeezing.

Note Ask your butcher to cut the ribs to size.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-dry cider.

Featured in

Jul 2014

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