Soup
Tom Zaab Moo (Thai Spicy Pork Soup)
Original name: Tom Zaab Moo
About this dish
Tom zaab moo is the fiery, tart, and deeply savory pork soup from Thailand's Isan region, often described as the liquid cousin of larb. The name tom zaab translates roughly to 'soup with punch,' and this bowl delivers exactly that: tender pork, toasted rice powder, bright lime juice, and a fistful of herbs that wake up your palate with every spoonful.
Unlike the sweet-and-sour tom yum you might know from takeout menus, tom zaab moo leans on roasted chili and tamarind or lime for a bracing, clean heat. It's a weeknight-quick soup that tastes like it simmered all day, and it's best served with sticky rice to soak up every last drop.
Ingredients
UK and US measurements are both included for every recipe.
Ground pork
protein500 g
Imperial measurement: 1 lb 2 oz
Water
liquid1.5 L
Imperial measurement: 6 1/3 cups
Fish sauce
seasoning3 tbsp
Fresh lime juice
fruit4 tbsp
Thai bird's eye chilies, sliced
vegetable4-6
Toasted rice powder (khao khua)
grain2 tbsp
Shallots, thinly sliced
vegetable3
Scallions, cut into 2 cm pieces
vegetable3
Fresh cilantro (coriander), chopped
herb1/2 cup
Fresh mint leaves
herb1/4 cup
Thai chili powder (prik bon)
spice1 tsp
Sugar
seasoning1 tsp
Cooked sticky rice, for serving
grain500 g
Imperial measurement: 1 lb 2 oz
Method
Prepare the aromatics and herbs
5 minutesThinly slice the shallots, cut the scallions into 2 cm lengths, and roughly chop the cilantro. Slice the Thai bird's eye chilies into thin rings. Set everything aside near the stove, as the soup comes together quickly at the end.
Simmer the pork
8 minutesPour the water into a medium pot and bring to a rolling boil over high heat. Add the ground pork, breaking it up with a spoon into small, bite-sized crumbles. Cook for 5-7 minutes, skimming off any foam that rises to the surface, until the pork is fully cooked through and no longer pink.
Season the broth
3 minutesReduce the heat to medium-low. Stir in the fish sauce and sugar (if using), then taste the broth. It should be savory and slightly salty; adjust with more fish sauce if needed. Add the sliced chilies and Thai chili powder (if using), and simmer for 2 minutes to let the heat infuse.
Finish with lime and rice powder
1 minuteTurn off the heat. Stir in the lime juice and toasted rice powder. The lime should be added off the heat to keep its bright, fresh flavor from turning bitter. Taste again and balance with a little more fish sauce or lime if needed.
Add fresh herbs and serve
2 minutesFold in the shallots, scallions, cilantro, and mint (if using). Ladle the soup into bowls and serve immediately with warm sticky rice on the side.
Equipment
- Medium pot (2.5-3 L capacity)
- Chef's knife
- Cutting board
- Wooden spoon or ladle
- Measuring spoons
Nutrition facts
Tips
- Toast your own rice powder for the best flavor: dry-toast raw glutinous rice in a pan over medium heat until golden and fragrant, then grind to a coarse powder.
- Add the lime juice and fresh herbs off the heat to preserve their bright, aromatic qualities, boiling them will dull the soup's signature punch.
- If you prefer a clearer broth, blanch the ground pork in a separate pot of boiling water for 2 minutes, drain, then add to the main pot.
- For a smokier depth, char the shallots and chilies directly over a gas flame or in a dry skillet before adding them to the soup.
Serving suggestions
- Serve with a side of warm sticky rice and extra lime wedges.
- Pair with fresh raw vegetables like cucumber, long beans, and cabbage for a classic Isan spread.
- Offer extra fish sauce, chili powder, and toasted rice powder at the table so diners can adjust to taste.
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Recipe by
Arun Chantarangsu
Specialises in Thai cuisineArun Boonmee makes pad see ew with wide noodles and a smoky wok hei. He is a wok tosser.
Describe yourself in three words: Smoky, wide noodle, wok toss.