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