Hot and Spicy Soup with Pork Ribs (Tom Saap)
Thai people gather around a pot of spicy Tom Saap Pork Ribs. Real, old time drinkers prefer super hot and spicy soup, possibly compensating for half of the remaining working taste buds.This Tom Saap is popular with families as well. The hot and spicy broth compliments well other Thai dishes. In restaurants in Thailand, Tom Saap comes in a fire pot with hot flame flaring from the chimney in the middle.
- 26 Oz Pork ribs Cut across the bone into 1 inch pieces
- 50 Oz Water
- 2 Oz Shallots Cut into wedges
- 7 Kaffir Lime Leaf Torn
- 1 Oz Culantro chopped
- 2 Stalks Lemon grass White part only, chopped
- 0.5 Oz Galangal thinly sliced
- 0.2 Oz Cilantro chopped
- 1/2 Tsp Salt
- 1 Tsp Ground Roasted Rice
- 3.5 Oz Dried red chilis
- 1/2 Tbsp Sugar
- 2 Tbsp Fish sauce
- 2 Tbsp Tamarind paste
- Heat 1 inch of oil and deep fry thered chilis on medium heat. Once it starts to change color (deeper red not turn brown/black), drain and let cool.
- Bring ribs, galangal, shallots, lemongrass and 1500 ml water to the boil in a large saucepan, skim off scum, reduce heat and simmer until ribs are tender (1 hours)
- In the last ten minutes, add lime leaf, culantro, tamarind paste, fish sauce, sugar, ground roasted rice, fried chilis and simmer about 10 minutes. Strain or discard the lemongrass and galangal, optional.
- Garnish with thinly sliced chopped cilantro. Serve with a side of jasmine rice, optional.