Thai Recipe: Tum Jaap Chai with Pork

Ingredients:

• 200 grams of pork loin, thinly sliced
• 4 cups vegetable broth
• 1 cup mixed vegetables (such as pumpkin, baby corn, mushrooms, and bean sprouts)
• 3-4 slices galangal
• 2-3 kaffir lime leaves, torn
• 2-3 lemongrass stalks, cut into 2-inch pieces and lightly smashed
• 3-4 Thai bird’s eye chilies, crushed (adjust to taste)
• 2-3 tablespoons soy sauce
• 2-3 tablespoons lime juice
• 1-2 tablespoons palm sugar (or brown sugar)
• Salt to taste
• Fresh Thai basil leaves for garnish

Instructions:

1. In a pot, bring the vegetable broth to a boil.
2. Add galangal, kaffir lime leaves, lemongrass, and Thai bird’s eye chilies to the broth. Let it simmer for about 5-10 minutes to infuse the flavors.
3. Add the thinly sliced pork to the pot and cook until it’s no longer pink and fully cooked.
4. Add mixed vegetables to the pot and cook until they are tender but still crisp.
5. Season the soup with soy sauce, lime juice, palm sugar, and salt to taste. Adjust the flavors to achieve the desired balance of sweet, sour, salty, and spicy.
6. Remove from heat and discard the galangal, kaffir lime leaves, and lemongrass stalks.
7. Serve hot, garnished with fresh Thai basil leaves.

Origin:

Tum Jaap Chai is a traditional Thai dish that hails from various regions of Thailand, but it is particularly popular in the central and southern parts of the country. Its unique blend of herbs and spices reflects the culinary diversity of Thai cuisine.