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Tom’s signature dish: Thai pork blood soup

Tom’s signature dish: Thai pork blood soup

Main dishes

The tom yum soup, a Thai breakfast dish: a broth made from pork bones, pork blood, offal, meatballs, and crispy pork, seasoned with herbs like "jing ju ch…

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Recipe from Geonuch, Lux2545, adapted by Recette de cuisine · · updated on

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Tom yum goong (also known as kao lao tom yum) is a popular soup in Thailand, enjoyed for decades: a bowl of meat and young vegetable shoots, seasoned with a flavorful broth. It is typically eaten for breakfast, alongside white rice or congee.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodsaucepan

Ingredients

4 people
  • $4.17
  • $2.82
  • $0.43
  • $0.08

Directions

  1. Bring the broth to a simmer, then season it with the fish sauce and white pepper.
  2. Form the ground beef into small meatballs. ≈ 10 min
  3. Cut the pork into cubes, the liver and lean pork into thin slices, and the intestines into segments. ≈ 8 min
  4. Place the meatballs in the broth; once they float to the surface, add the intestines, liver, and lean pork, and cook for 3 to 4 minutes.
  5. Add the pork blood and the jing ju chai leaves, then let simmer for 1 minute.
  6. Serve in a bowl, with the crispy pork on top, alongside white rice or congee. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1.5 liters of pork bone broth
  • 300 g of cooked pork blood
  • 150 g of pork liver
  • 150 g of cleaned and pre-cooked pig intestines
  • 200 g of seasoned ground pork
  • 150 g of lean pork
  • 150 g of crispy pork
  • 1 package of fresh green beans or spinach
  • 1 tablespoon of fish sauce
  • white pepper

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