🦴🍋 Thai Pork Bone Soup (Tom Sap Kraduk Moo/Tom Saap) Super Detailed Recipe・Hong Kong Homemade Upgrade

Craving a refreshing, non-greasy, and incredibly fragrant soup with a subtle sour and spicy kick? Tom Sap Kraduk Moo (Thai Pork Bone Soup) is an absolute Thai favorite! The broth is bursting with collagen, and the aroma of lime leaves, lemongrass, and galangal is oozing with flavor. Seasoned with chili peppers, lime, and fish sauce, it's both warming and satisfying—a perfect appetizer in summer and a hearty winter treat! The ingredients are readily available in Hong Kong, and after trying it once, my family is eager to share! 🔥🐖🍃

Ingredients (Serves 3-4)

• Pork cartilage/large bones/ribs 800g

• 2-3 stalks of lemongrass (flattened and cut into sections)

• 3-4 slices of galangal

• 6-8 lemon leaves (torn)

• 3-4 shallots (cut in half)

• 5-6 cloves of garlic (crushed)

• 2 limes

• 4-8 chili peppers/red chilies (crushed to your liking)

• 1-2 tomatoes (cut into pieces, optional)

• 1 bunch of small coriander (separate leaves and roots, keep the roots for soup)

• 3-4 tablespoons fish sauce

• 1-2 teaspoons coconut sugar (or brown sugar)

• 1 teaspoon salt

• About 1800ml of water

Detailed cooking process

1️⃣ Soak the pork bones in lightly salted water for 30 minutes to remove any blood, then rinse thoroughly. Drain the bones in cold water, bring to a boil over high heat, and skim off any foam (this will make the broth clearer!).
2️⃣ Add lemongrass, galangal, lime leaves, shallots, garlic, coriander roots, and tomatoes. Bring to a boil over high heat, then simmer over medium-low heat for 60-80 minutes, until the pork bones are tender and the gelatin is released.
3️⃣ You can pick up spices according to your personal preference, and filter the soup for a clearer taste.
4️⃣ Stir in a little chili, crushed lemon leaves and some shallots, fry until cooked and set aside (top up option for flavor enhancement).
5️⃣ Seasoning: Add fish sauce, coconut sugar, and salt. Turn off the heat and squeeze in lime juice (remember to taste it in batches).
6️⃣ Sprinkle with chili rings and coriander leaves before serving. If you like it more sour, add lime or tomato.
7️⃣ Pair it with some white rice, it’s crispy and appetizing!

Editor's cooking tips

• Be careful not to burn the lemongrass, galangal, and lime leaves; cook them slowly over low heat to bring out their fragrance.

• Putting pork bones into the wok in cold water can preserve the maximum flavor, and the floating foam should be clear, so that the soup will be fresher and sweeter.

• You can try the seasoning while drinking: add lime for sour, fish sauce for salty, and raw chili pepper for spicy. It is a true Hong Kong-style DIY freedom.

• If you find it too spicy, you don’t need to add so much chili at the end. It is suitable for the whole family/elderly people to enjoy!

Slightly sour without being greasy, the fragrant bones are refreshing and refreshing, making this a perfect Thai-style party for any Hong Kong home! Our sincere recommendation: stock up on extra bones and cook an extra pot for noodles or hot pot! 🥣🐷🍃