Bold, fiery, and comforting, Tom Saap is a beloved hot and sour soup from Thailand’s Isaan region, known for its clear, light, and deeply herbal broth.
More Isaan soups to try; Gaeng Om Gai (herbal chicken soup), Gaeng Nor Mai (Isaan bamboo soup), and Gaeng Pa with fish (jungle curry without coconut milk). Find more in my Isaan Food Hub.
Jump to:
- What is Tom Saap?
- Why You’ll Love This Tom Saap with Pork Ribs
- Ingredients for Tom Saap
- How to Make Authentic Tom Saap
- How to Serve Like a Local!
- Kitchen Tips and Notes
- Storing Leftovers
- Other Isaan Recipes You’ll Love
- FAQs
- Tom Saap (Thai Hot and Sour Soup with Pork Ribs)
- Related
- Thai Food Deep Dive: Flavors, Techniques, And Tips!
- Hi there, I’m Suwanee!
What is Tom Saap?
Tom Saap (ต้มแซ่บ) is an Isaan-style spicy and sour soup famous for its vibrant herbal broth loaded with fresh aromatics like lemongrass, kaffir lime leaves, galangal, and chilies. The soup’s complexity comes from simple ingredients simmered together to create a bright, fiery, and deeply comforting flavor profile.
It is the soup that reminds me of home in Isaan, simple, herbal, zesty, and full of fiery warmth. It’s a beautiful expression of Isaan flavors, easy to make, and perfect for anyone wanting to experience authentic Thai comfort food. Traditionally made with pork ribs, you can swap in bone-in chicken for a classic village-style twist.
Why You’ll Love This Tom Saap with Pork Ribs
- Bold, zesty, and fiery Thai flavors
- Clear, light broth packed with fresh herbs
- Easily adaptable with pork ribs, beef ribs or chicken
- Naturally gluten-free and dairy-free
- Perfect for a comforting meal with sticky rice or jasmine rice
Ingredients for Tom Saap
- Pork Ribs; classic protein for Thai hot and sour soup, simmered for a rich, flavorful broth; substitute with chicken thighs for a village-style twist.
- Water; forms the clear, herbal broth base essential to Tom Saap.
- Lemongrass; signature Thai herb that brings bright citrus aroma; lightly bruised to release flavor. Read more about lemongrass in Thai cooking.
- Kaffir Lime Leaves; adds zesty, floral notes to the soup; available fresh or frozen at Asian markets. What are kaffir lime leaves? Find out here.
- Galangal; earthy, peppery root essential for authentic Thai soups and curries; available fresh, frozen, or sliced in the freezer section of Asian grocery stores.
- Thai Bird’s Eye Chilies; brings fiery heat typical of Isaan hot and sour soup; adjust based on your spice preference.
- Dried Chilies; adds smoky heat and deep chili flavor to the broth; lightly toast for extra aroma.
- Garlic; crushed garlic enhances the broth’s savory depth and classic Thai soup flavor.
- Shallots; adds natural sweetness and balance to the spicy, sour broth.
- Cherry Tomatoes; provides fresh acidity, complementing the lime and chilies in this bold Thai soup.
- Mushrooms; common in Thai soups; adds texture and savory depth. Straw mushrooms, button, or cremini work well. I use I used Shimeji mushrooms, found at my Asian market in town.
- Fish Sauce; salty, umami-packed seasoning essential for authentic Thai soup broth; use a Thai brand for true flavor.
- Lime Juice; delivers the signature sour punch in Tom Saap; balances heat and herbal notes.
- Sugar (Optional); rounds out the broth’s spicy, sour, and savory flavors.
- Fresh Cilantro & Green Onions; classic Thai soup garnish, adding bright herbal freshness before serving.
- Toasted Rice Powder Khao Khao. Adds nutty depth and texture, a signature Isaan ingredient; learn how to make toasted rice powder here.
How to Make Authentic Tom Saap
- Simmer the Pork Ribs. Add pork ribs and water to a large pot. Bring to a boil, skimming off any foam. Lower the heat to medium, add the ½ teaspoon of salt and simmer for 45 minutes to 1 hour until the pork ribs are tender.
- Add aromatics. Use the flat side of your knife to smash the lemongrass stalks, releasing their oils. Add lemongrass, garlic, galangal, and kaffir lime leaves to the pot. Simmer for another 45 minutes to deepen the flavor.
- Add the vegetables. Add fresh and dried chilies, cherry tomatoes, mushrooms, and shallots. Let everything cook together until the tomatoes soften and the mushrooms are tender.
- Season & Balance the Flavors. Stir in fish sauce, lime juice, and sugar. Taste and adjust—the broth should be bold, hot, sour, and savory.
- Finish & Serve. Just before serving, stir in toasted rice powder if using, then garnish with fresh cilantro and green onions. Enjoy hot with sticky rice or jasmine rice—or savor it as a stand-alone soup.
How to Serve Like a Local!
- Offer extra lime wedges and fresh chilies on the side to customize heat and sourness.
- For a true Thai-style meal, pair your Tom Saap with these classic Isaan dishes: Laab Moo, Isaan traditional laab, Laab Gai (spicy minced chicken salad), Crying Tiger grilled steak, or Nam Tok (beef waterfall salad).
- Serve Tom Saap with sticky rice or jasmine rice to soak up the flavorful broth.
Kitchen Tips and Notes
- Adjust spice level for your Tom Saap recipe by adding more or fewer chilies.
- Toasted rice powder adds nuttiness and texture—optional but authentic.
- Lightly bruise lemongrass and galangal before adding for deeper aroma.
- Store leftovers Thai spicy sour pork soup in the fridge for up to 2 days.
Storing Leftovers
Tom Saap is good for up to 2 days in the refridgerator. Warm it up using microwave or gently heat it on soup pot until warm.
Other Isaan Recipes You’ll Love
- Som Tum Isaan, a traditional Isaan payaya salad.
- Som Tum Pu Pla Ra, an Iconic spicy and bold salad from Isaan
- Gai Yang (Grilled Chicken) – Juicy, flavorful Isaan-style grilled chicken
- Sticky Rice (Khao Niew) – Essential Thai side to complete your meal
FAQs
Skip it entirely. Ginger can not be a substitute; it's not the same taste profile. Galangal gives an authentic, earthy aroma.
Yes! Bone-in chicken thighs or drumsticks work well. Simmer a bit longer for tenderness.
Use mushrooms or tofu instead of meat and soy sauce instead of fish sauce.
Tom Saap (Thai Hot and Sour Soup with Pork Ribs)
- Total Time: 1.5
- Yield: 5 1x
- Diet: Gluten Free
Description
Bold, fiery, and comforting, Tom Saap is a beloved hot and sour soup from Thailand’s Isaan region, known for its clear, light, and deeply herbal broth.
Ingredients
- 2 lbs pork ribs, chopped into bite-sized piecesSubstitute: bone-in chicken thighs or drumsticks for a classic village-style versio
- 8 cups water
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 5–6 kaffir lime leaves, torn
- 5–6 slices galangal (optional but traditional)
- 4–5 fresh Thai bird’s eye chilies, smashed (for extra spice)
- 4–5 dried chilies
- 6 cloves garlic, smashed
- ⅔ cup shallots, chopped into big chunks
- ⅔ cup cherry tomatoes, whole
- 1 cup mushrooms, leave whole or slice in halves if using large mushrooms. (straw, button, cremini, or portobello). I used Shimeji mushrooms.
- 3 tablespoons fish sauce
- 4 tablespoons lime juice (or more to taste)
- ½ teaspoon sugar (optional)
- ¼ cup fresh cilantro, sawtooth coriander and sliced green onions for garnish
- ¼ cup toasted rice powder (optional, for extra Isaan flavor)
Instructions
- Simmer the Pork Ribs. Add pork ribs and water to a large pot. Bring to a boil, skimming off any foam. Lower the heat to medium, add the ½ teaspoon of salt and simmer for 45 minutes to 1 hour until the pork ribs are tender.
- Add aromatics. Use the flat side of your knife to smash the lemongrass stalks, releasing their oils. Add lemongrass, garlic, galangal, and kaffir lime leaves to the pot. Simmer for another 45 minutes to deepen the flavor.
- Add the vegetables. Add fresh and dried chilies, cherry tomatoes, mushrooms, and shallots. Let everything cook together until the tomatoes soften and the mushrooms are tender.
- Season & Balance the Flavors. Stir in fish sauce, lime juice, and sugar. Taste and adjust—the broth should be bold, hot, sour, and savory.
- Finish & Serve. Just before serving, stir in toasted rice powder if using, then garnish with fresh cilantro and green onions. Enjoy hot with sticky rice or jasmine rice—or savor it as a stand-alone soup.
Notes
- Adjust spice level for your Tom Saap recipe by adding more or fewer chilies.
- Toasted rice powder adds nuttiness and texture—optional but authentic.
- Lightly bruise lemongrass and galangal before adding for deeper aroma.
- Store leftovers Thai spicy sour pork soup in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 1.5 hours
- Category: soup
- Method: stove top
- Cuisine: Thai
Ready to bring bold Thai flavors to your kitchen? Try this Tom Saap recipe and let me know how it turns out! Tag me @SimplySuwanee with your creations or share your favorite Thai comfort food in the comments.
Related
If you love this Isaan hot and sour soup, try other similar recipes like these:
Thai Food Deep Dive: Flavors, Techniques, And Tips!
Want to explore Thai food beyond the recipe? Head to my Thai Kitchen Resources page for essential ingredients, cooking techniques, and flavor tips to bring authentic Thai flavor to your kitchen.
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Suwanee says
Hi Mark! For this specific dish, I'd go with 1.5-2 tablespoons lemongrass paste. It's a very tangy and herbs forward dish and sounds like you are very familiar with Thai flavors, so go heavy on the herbs and Thai chillies, if you'd like. I hope you post some pictures or come back for some updates on the dish! Thank you!
Mark Stanley says
How much lemongrass paste equals 2 stalks? Thx in advance, I can't wait to make this! I can (AND WILL) get minced thai chili's from a local restaurant and they are HOT! Been eating Thai food since 1988, it is my favorite food, and I eat it HOT!!!!😁