Tom Yum Pork Ribs - Tom Yum Gradoog Moo ต้มยํากระดูกหมู

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tom yum pork ribs tom yum pork ribs

Instead of beer nuts, Thai people gather around a pot of spicy Tom Yum Pork Ribs. Real, old time drinkers prefer super hot and spicy soup, possibly compensating for half of the remaining working taste buds.

This Tom Yum is popular with families as well. The hot and spicy broth compliments well other Thai dishes. In restaurants in Thailand, Tom Yum comes in a fire pot with hot flame flaring from the chimney in the middle.

2-3 Servings, Prep Time: 20 Minutes, Total Time: 1 Hours10 Minutes

Tips and Techniques

  • Tom Yum is the type of dish where you can follow the recipe loosely. For the most part, you adjust the ingredients as you like and the soup will still taste great. Keep the ratio of lime juice to fish sauce at roughly 1 to 1. Although I like slight more lime juice than fish sauce.
  • You can substitute pork ribs with spareribs, or use both. 
  • If you are into planning and prepping for meals, the pork ribs can be cooked with galagal, lemongrass and shallots the day before.Then, the next day, all that's left to do is the seasoning.
  • To avoid accidentally chewing on hot chili peppers, I choose red chili peppers as opposed to green ones. So that, they are not blended in with cilantro.  And if you want to pick them out, you can do so easily.
  • If you have sawtooth coriander available, replace the cilantro with it. The saw tooth coriander is what we use in Thailand, however, it can be hard to find in the US. It gives a stronger flavor, perfect for a spicy soup. 
  • If you have this tom yum in Thailand, you may see tomatoes. This is a recent addition that an old schooler like me prefers to skip.
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