What if I don’t have galangal?

Skip it entirely. Ginger can not be a substitute; it's not the same taste profile. Galangal gives an authentic, earthy aroma.

Can I use chicken instead of pork ribs?

Yes! Bone-in chicken thighs or drumsticks work well. Simmer a bit longer for tenderness.

Can I make this vegetarian?

Use mushrooms or tofu instead of meat and soy sauce instead of fish sauce.

Tom Saap, Thai Hot and Sour Soup with Pork Ribs

Name: Tom Saap (Thai Hot and Sour Soup with Pork Ribs)
Prep time: 15 min
Cook time: PT-493467H39M9S
Total time: PT-493467H39M9S
Yield: 5
Cuisine: Thai
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; 2/3 cup shallots, chopped into big chunks; 2/3 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)

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

Scale

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
2/3 cup shallots, chopped into big chunks
2/3 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)

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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 1/2 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