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A sour, herbal, chilli-hot pork rib soup from Northeastern Thailand, sharper and more rustic than the coconut-based tom kha.
Tom saap
- 600 g pork ribs, cut into pieces
- 1.2 litres water or light stock
- 3 stalks lemongrass, bruised and cut into lengths
- 5 slices galangal
- 5 kaffir lime leaves, torn
- 4 to 6 bird’s eye chillies, bruised
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 shallots, sliced
- coriander, to serve
- Bring the water or stock to a boil, add the pork ribs, and simmer for 30 to 40 minutes until tender, skimming any scum.
- Add the lemongrass, galangal and lime leaves, and simmer for a further 10 minutes.
- Stir in the chillies and shallots.
- Season with fish sauce, then take off the heat.
- Stir in the lime juice just before serving, off the boil so it stays bright and sharp.
- Serve hot, topped with coriander.
What is tom saap?
Tom saap is a hot and sour soup from Isan, the north east of Thailand. Pork ribs are simmered with lemongrass, galangal, lime leaves and shallots, then seasoned with fish sauce, lime juice, dried chilli and toasted rice powder. Saap (or zaap) means a bold, spicy taste in the Isan dialect.
Compared with tom yum, it is more herbal and rustic, with no chilli paste and no milk. It is eaten with sticky rice and grilled meat.
Ingredient notes and UK swaps
- Pork ribs: ask for spare ribs cut into small pieces. Pork shoulder in chunks works if you cannot find ribs.
- Aromatics: fresh lemongrass, galangal and lime leaves are sold in Thai grocers, and frozen packs keep well. Ginger is a weaker swap for galangal.
- Toasted rice powder (khao khua): dry fry raw sticky rice until golden, then grind. It adds a nutty taste and thickens the broth slightly.
- Herbs: sawtooth coriander and Thai basil are traditional. Fresh coriander and mint are easy swaps.
Serving and storing
Serve in a large bowl in the middle of the table with sticky rice. The broth keeps for 2 days in the fridge. Add the lime juice and fresh herbs after reheating, as they lose their fresh taste when boiled.
Tips for the best tom saap
- Add the lime juice at the very end, off the heat, prolonged boiling dulls its sharpness.
- This soup is meant to be sour and punchy, taste and adjust the lime and chilli to your preference.
Balancing the sour finish
Add the lime juice only at the very end, off the boil, prolonged heat dulls its sharpness considerably, tom saap should taste distinctly sour and punchy rather than mellow, so do not be shy with the lime.
Frequently asked questions
Is tom saap the same as tom yum?
They are related but distinct, tom saap is an Isaan (Northeastern Thai) style, generally more herbal and rustic than the more widely known tom yum.
Can I use chicken instead of pork ribs?
Yes, chicken thigh or drumstick works well, with a shorter simmering time than pork ribs.
Do I eat the lemongrass and galangal?
No. They are there for flavour and are too tough to eat. Leave them in the bowl or pick them out before serving.
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- Kaffir lime leaves. For the sharp, citrus aroma in the broth.
