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Spicy Thai Pork Rib Soup - Tom Yum Gadook Moo
Here’s a spicy and tasty Thai soup that isn’t at all hard to make and that requires no premade stock or any hard to find ingredients.
So next time you’re cooking up some BBQ ribs, cut off a few and reserve and you’ll have what you need to make this very satisfying spicy Thai soup later in the week.
Serve this as a part of a larger Thai meal with steamed jasmine rice
Spicy Thai Pork Rib Soup
- 1 lb of pork ribs, cut into 1 inch segments. Use a meat cleaver to chop through the bones. If you can, try to get ribs with as little fat and as much meat as possible
- 3 lemon grass sticks – smash with the side of your knife to ‘bruise it’ and then cut into 2 inch segments
- 4 thin slices of galangal (each about the size of a slice of cucumber)
- 5 lime leaves, torn
- 10 cherry tomatoes (or about 5 plum tomatoes) cut in half
- 1/2 cup of chopped green onion (cut into 1 inch segments)
- ½ cup of chopped cilantro (also cut into 1 inch segments)
- 1 Tbls plus 2 tsps of fish sauce
- 1 Tbls of salt
- 2 tsps of sugar
- 2 Tbls of freshly squeezed lime juice
- 20 Thai bird chilies (use less if you don’t like spicy food)
- 9 cups of water
- Add lemon grass, galangal and lime leaves to the 9 cups of water in a pot. Bring this to a boil.
- Once the water has reached a boil, turn the heat down to a simmer and add in the pork ribs and close the lid and let it simmer gently for about 20 minutes.
- Add in the fish sauce, salt, sugar, tomatoes and chilies, and boil for 2 or 3 minutes, or until the tomatoes have cooked and softened.
- Turn off the heat and then add in the cilantro, the green onions and the lime juice.
- Taste and adjust seasonings as necessary
Eat with a spoon and fork, and be prepared to get your hands involved as you chew the tasty meat off the bones. Although this won’t be falling off the bone tender, it won’t be tough either.
Although 20 Thai bird chilies sounds like an insane amount, this soup is only regular spicy, and very manageable for anyone who enjoys a spicy food.
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