29min 4 ppl
Tom Saap Kradook Moo
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 28g
Carbs 12g
Fats 24g
About this dish
A fiery, sour Isaan pork rib soup built on a clear herbal broth of lemongrass, galangal and makrut lime leaf, finished with a squeeze of lime and a scattering of toasted rice powder. The ribs simmer low and slow until the meat slips easily from the bone.
Allergy Info
Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Lemongrass stalksbruised and cut into 5cm lengths3
- Galangalthinly sliced30 g
- Makrut lime leavestorn6 leaf
- Thai shallotspeeled and bruised6
- Bird's Eye Chilliesbruised8
- Limesjuiced2
- Fresh Corianderroughly chopped, to serve15 g
Meat & Poultry
- Pork ribscut into 4cm pieces800 g
Tins & Jars
- Chicken stock1500 ml
Spices & Seasonings
- Roasted rice powder15 g
Oils & Condiments
- Fish sauce60 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Trim any large pieces of fat from the pork ribs and cut them into 4cm pieces.
Approx. 8 minutes
2
Bruise the lemongrass, slice the galangal, tear the lime leaves and bruise the shallots and chillies.
Approx. 10 minutes
3
Bring the chicken stock to the boil in a large saucepan and add the lemongrass, galangal, lime leaves, shallots and chillies.
Approx. 4 minutes
4
Add the pork ribs, reduce the heat so the broth holds a gentle simmer at around 90 degrees Celsius, and cook for 1 hour, skimming off any froth and checking occasionally with a meat thermometer that the broth stays close to that temperature, until the ribs yield easily from the bone.
Approx. 20 minutes
5
Stir in the fish sauce and lime juice and taste, adjusting until the balance is hot, sour and salty.
Approx. 3 minutes
6
Ladle the soup into bowls, dividing the ribs evenly.
Approx. 3 minutes
7
Scatter over the roasted rice powder and fresh coriander and serve immediately.
Approx. 2 minutes
