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Thai Spicy Pork Bone Soup - Leng Saeb

A comforting and spicy Thai soup made with tender pork bones, fragrant herbs, and a zesty broth, perfect for family gatherings or rainy days.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pork Stock
  • 3 lb pork neck or back bones Aim for quality cuts with a good amount of meat and fat.
  • 3.7 qt water
  • ½ onion large dice
  • ½ head garlic, peeled and smashed Fresh garlic makes all the difference.
  • ½ teaspoon white peppercorns, cracked Offers a unique peppery punch.
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce Look for high-quality brands.
For the Soup
  • 2 cups pork stock Made from the pork bones.
  • 3 tablespoons lime juice Freshly squeezed is recommended.
  • 1 tablespoon fish sauce Approx. to taste.
  • 2 teaspoons sugar Balances the flavors wonderfully.
  • 3 tablespoons chopped garlic Adds a crunchy texture.
  • 3-4 Thai chilies, diced Adjust according to your preferred heat.
  • ⅔ cup chopped cilantro For refreshing brightness.
  • Jasmine rice Perfect as the soothing foundation for your bowl.

Method
 

Make the Pork Stock
  1. In a large stock pot, add the pork bones and cover with 3.7 quarts of water. Stir in 2 tablespoons of soy sauce and 2 tablespoons of fish sauce. Bring to a gentle simmer and skim off any scum that rises to the top after about 30 minutes.
Simmer the Stock
  1. Add the diced onion, smashed garlic, and cracked white peppercorns. Simmer for 1.5 hours until the meat is fork-tender.
Make the Saeb Broth
  1. Take 2 cups of the pork stock and bring it to a boil in a smaller pot.
Pound the Thai Chilies
  1. Finely chop or pound the 3-4 Thai chilies and add them to the boiling broth.
Season the Broth
  1. Add 3 tablespoons of lime juice, 2 teaspoons of sugar, and an additional tablespoon of fish sauce to taste.
Serve
  1. Stir in ⅔ cup of chopped cilantro just before serving. Ladle the broth over the pork bones and serve with fluffy jasmine rice on the side.

Notes

Store leftovers in the fridge for 3-4 days; soup may taste better the next day. Stock can be stored in airtight containers in the freezer for up to 3 months. Quality ingredients enhance the flavor significantly.