📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
Discover the history of this region →
Discover the history of this region →
Tom Saap is the Isan region’s bold, clear answer to Tom Yum — a sour, pungently spiced soup that uses the same aromatics but a completely different technique, resulting in a broth with more depth and a more assertive character. Pork ribs are simmered long and slow until tender, releasing their collagen into the broth for a lip-coating richness.
What You’ll Need
Servings: 4 servings
Calories: 440kcal
Ingredients
- 800 g pork spare ribs cut into pieces
- 1.5 litres water
- 4 stalks lemongrass bruised
- 8 slices fresh galangal
- 6 kaffir lime leaves
- 8 bird's eye chilies crushed
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 3 shallots halved and charred
- 1 tbsp dried chili flakes
- Coriander mint, spring onion to serve
Instructions
- Blanch ribs in boiling water 3 minutes. Drain and rinse.
- Char shallots directly over a gas flame or under the broiler until blackened.
- Bring 1.5L fresh water to a boil. Add ribs, lemongrass, galangal, kaffir lime, and shallots.
- Simmer 1–1.5 hours until the ribs are tender.
- Add chilies and chili flakes. Simmer 5 minutes.
- Season with fish sauce and lime juice. Adjust to taste.
- Serve in deep bowls with coriander, mint, and spring onion.
Nutrition
Serving: 1serving | Calories: 440kcal | Protein: 36g | Fat: 30g | Fiber: 0.5g
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Health Benefits
- Pork ribs may provide collagen and other joint-supportive compounds released during the long simmer.
- Shallots are rich in allicin-related sulfur compounds, valued for their antioxidant properties.
- Chili contains capsaicin, associated with antioxidant and anti-inflammatory effects.