Hot and sour pork rib soup

AT A GLANCE

  • Serves 4 people

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

  • 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.

Topics:

CHILLIES, LEMONGRASS, PORK, WINTER, SOUP, GALANGAL, DRINK SUGGESTION, SHALLOTS, LIMES, GARLIC, THAI, MAIN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

MEDIUM-DRY CIDER. , suggested by MAX ALLEN

FEATURED IN

Jul 2014

Jul 2014

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