Tom Saap

A deeply fragrant spicy pork rib soup with lemongrass, galangal, and roasted dried chilies from Isaan.

Ingredients

• 500g large prawns
• 300g jasmine rice
• 1 tbsp torn kaffir lime leaves
• 1/2 tsp palm sugar
• 3 tbsp neutral vegetable oil
• a generous handful of snake beans
• a handful of fresh mint, chopped
• a drizzle of crispy fried shallots

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced galangal and torn kaffir lime leaves gently until soft and fragrant.

2. 2

   Stir in the dried shrimp and white pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef sirloin and snake beans, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef sirloin is tender, about 45 mins.

6. 6

   Stir in the glutinous rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the coconut cream and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the Thai basil, and serve piping hot.

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