Also known as tom saap, this hot and sour soup is a favourite in the GT office, and easy to make, too.
1 kgpork ribs, cut across the bone into 4cm pieces (see note)70 gmgalangal, thinly sliced18kaffir lime leaves, torn10red shallots, cut into wedges8garlic cloves, crushed4lemongrass stalks (white part only), coarsely chopped12small green Thai chillies, or to taste50 mlfish sauce100 mllime juice, plus lime wedges to serveTo serve:roasted chilli powder, thinly sliced spring onions, chopped mint
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.
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.
Serve hot, seasoned with chilli powder, spring onions and mint, with lime wedges for squeezing.