Tom yam ka moo (Tom yam soup with braised pork hocks)

    3 hours 20 mins

    Tom yam soup pairs well with pork when you need something substantial to serve your guests. Pork hocks turn this usually light soup into a luscious accompaniment to your dinner party.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 500-800 g fresh pork hocks, hair removed and cut into 5 cm lengths, around 2 hocks
    • 1 finger galangal, peeled and sliced
    • 3 kaffir lime leaves, torn
    • 1 stalk lemongrass, cut into 3 cm lengths
    • 1.5 litres pork or chicken stock
    • 4 crispy fried dried red chillies
    • 4 whole roasted shallots
    • 1 shallot, sliced
    • 4 stalks culantro aka "pak chi farang"
    • 2 tomatoes, cut into quarters
    • 1-2 tablespoons fish sauce
    • 2-3 limes, juiced
    • 2 tablespoons tamarind juice

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Place the pork hocks, galangal, kaffir lime leaves and lemongrass in a pot with the stock. Bring the pot to a simmer and cook the hocks until they are tender. This may take a couple of hours.
    2. While the hocks are cooking, make sure to skim off any fat and scum that may rise to the top of the pot. If the liquid evaporates too much, add more water or stock to ensure the hocks are staying covered.
    3. When the pork hocks are tender, add the chillies, shallot, culantro and tomatoes. Cook for 5 minutes.
    4. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce.
    5. Place the soup in a deep bowl and enjoy.

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