Tom saep (Isaan sour pork rib soup)
Tender pork ribs simmered with lemongrass, galangal and lime leaves, then finished with lime juice, chilli and toasted rice powder.
- Time1 hr 30
- LevelEasy
- Costabout £4.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the ribs in a large pan, cover with cold water and bring to the boil. Boil for 3 minutes, then drain and rinse the ribs to keep the broth clear.
3 min - 2
Return the ribs to the clean pan with the 1.5 litres of water, lemongrass, galangal, lime leaves and shallots. Bring to a gentle simmer.
- 3
Simmer, partly covered, for 1 hour 10 minutes, skimming now and then, until the meat is very tender.
70 min - 4
Meanwhile toast the rice in a dry pan for 4 minutes until golden, then grind it to a coarse powder.
4 min - 5
Take the pan off the heat. Stir in the fish sauce, lime juice and chilli flakes. Taste: it should be sour, salty and fiery.
- 6
Ladle into bowls and scatter over the rice powder, spring onions, coriander and mint. Do not eat the lemongrass or lime leaves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.