Spicy Sour Pork Rib Soup — Tom Saap Kraduk Moo
An Isaan clear sour-spicy pork rib soup of bone-in ribs simmered with lemongrass, galangal, kaffir lime, dried red chillies, and lime juice, finished with fish sauce, sawtooth coriander, and toasted rice powder for a no-coconut broth.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 40g glutinous rice in a dry pan over medium heat 5 minutes until deep amber, cool, then pound coarsely. Bruise 4 lemongrass stalks and 10 bird chillies with knife side. Slice 60g galangal into 5mm rounds. Have ready 10 kaffir lime leaves, 12 dried Thai red chillies, 120g shallot halves, 60ml lime juice, 60ml fish sauce, sawtooth coriander, spring onion, 560g pork ribs cut into 4cm pieces, and 1600ml water.
Toast
Heat a dry pan over medium heat 90 seconds. Toast 12 dried red chillies and 120g shallot halves until chillies darken, smell smoky, and shallot edges char black. Lift onto a plate.
Boil
Bring 1600ml water to a rolling boil in a heavy pot over high heat. Drop in pork ribs and skim scum 90 seconds until broth clears. Add lemongrass, galangal, and kaffir lime leaves.
Simmer
Reduce heat to medium-low, cover, and simmer 35 minutes until pork ribs are fork-tender, broth is deeply perfumed, and bone fat glistens on the surface.
Build
Increase heat to high. Add toasted dried chillies, charred shallots, bruised bird chillies, and fish sauce. Cook 90 seconds until broth turns smoky-spicy and chillies bleed red oil visibly into the liquid.
Finish
Remove from heat. Stir in lime juice and half the toasted rice powder off heat 30 seconds until broth balances sour-salty-smoky and rice powder creates a nutty aroma on the surface.
Plate
Ladle broth and ribs into wide bowls, scatter sawtooth coriander and spring onion across the top, and serve alongside sticky rice with remaining rice powder for sprinkling.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.