Tom Saap

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Blanch the pork spare ribs by placing them in a large pot with enough cold water to cover. Bring to a rolling boil for 5 minutes, then drain and rinse the ribs thoroughly under cold water.

   Ca. 10 min.

   Kokkens note: Blanching removes impurities and helps create a clearer broth.

2. 2

   Return the blanched pork spare ribs to the clean pot and add the water, lemongrass, galangal, kaffir lime leaves, and shallots.

   Ca. 5 min.

3. 3

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 90 minutes, or until the pork is very tender and easily pulls from the bone.

   Ca. 1 t. 30 min.

   Kokkens note: Skim off any foam that rises to the surface during the first 15 minutes of simmering for a clearer broth.

4. 4

   Remove the lemongrass, galangal, kaffir lime leaves, and shallots from the pot using a slotted spoon. You can discard them as their flavor has been extracted.

   Ca. 5 min.

5. 5

   Stir in the fish sauce, lime juice, chili powder, and dried chili flakes. Taste and adjust the seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or chili for heat.

   Ca. 5 min.

   Kokkens note: Balance is key in Tom Saap; aim for a harmonious blend of spicy, sour, and savory.

6. 6

   Ladle the hot soup into serving bowls. Garnish each bowl with fresh cilantro and spring onion.

   Kokkens note: Serve immediately with steamed jasmine rice on the side.