Kao Tom (pork rib and ball soup)

September 8, 2016 by Peter Westfield

“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.

We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.”


Prep time: 10  Minutes      Cook Time: 20  Minutes

Serves: 4 People                  Difficulty: Easy



  • 1 ½ litre chicken stock
  • ½ kilo pork rib
  • 1 bunch corriander
  • A pinch salt
  • ½ kilo pork balls – ( ½ kilo pork mince 2 minced garlic cloves, dash fish sauce, ½ tsp white pepper. Heavily mix until meat combines (proteins split and becomes sticky)
  • Jasmine rice



  1. Cut ribs into thumb size pieces, heat with stock and washed coriander roots and salt.
  2. Simmer until ribs are just cooked.
  3. Add pork balls either roll with hands or the old rustic spoon trick.
  4. Simmer and adjust seasoning, (should not be too salty) in a bowl add rice then soup, garnish with garlic, celery, chilli ,lemon and coriander,


Garlic oil (finely chop garlic and cook in oil until light brown and remove to bowl. Garlic will continue to cook for a while)

celery leaf/ Asian celery (light colored leaves)