Tom Saap (Thai Hot and Sour Soup with Pork Ribs)
Bold, fiery, and comforting, Tom Saap is a beloved hot and sour soup from Thailand’s Isaan region, known for its clear, light, and deeply herbal broth.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs pork ribs, chopped into bite-sized piecesSubstitute: bone-in chicken thighs or drumsticks for a classic village-style versio
- 8 cups water
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 5–6 kaffir lime leaves, torn
- 5–6 slices galangal (optional but traditional)
- 4–5 fresh Thai bird’s eye chilies, smashed (for extra spice)
- 4–5 dried chilies
- 6 cloves garlic, smashed
- 2/3 cup shallots, chopped into big chunks
- 2/3 cup cherry tomatoes, whole
- 1 cup mushrooms, leave whole or slice in halves if using large mushrooms. (straw, button, cremini, or portobello). I used Shimeji mushrooms.
- 3 tablespoons fish sauce
- 4 tablespoons lime juice (or more to taste)
- ½ teaspoon sugar (optional)
- ¼ cup fresh cilantro, sawtooth coriander and sliced green onions for garnish
- ¼ cup toasted rice powder (optional, for extra Isaan flavor)
Instructions
- 1
. Add pork ribs and water to a large pot. Bring to a boil, skimming off any foam. Lower the heat to medium, add the 1/2 teaspoon of salt and simmer for 45 minutes to 1 hour until the pork ribs are tender.
- 2
Use the flat side of your knife to smash the lemongrass stalks, releasing their oils. Add lemongrass, garlic, galangal, and kaffir lime leaves to the pot. Simmer for another 45 minutes to deepen the flavor.
- 3
. Add fresh and dried chilies, cherry tomatoes, mushrooms, and shallots. Let everything cook together until the tomatoes soften and the mushrooms are tender.
- 4
. Stir in fish sauce, lime juice, and sugar. Taste and adjust—the broth should be bold, hot, sour, and savory.
- 5
. Just before serving, stir in toasted rice powder if using, then garnish with fresh cilantro and green onions. Enjoy hot with sticky rice or jasmine rice—or savor it as a stand-alone soup.