Tom Yum Pork Ribs (Tom Yum Gradoog Moo)
Recipe source : Adapted from ThaiTable.com
This slow-boiled tom yum pork ribs is excellent! A wonderful blend of flavours. Sour, hot and spiciness all in one bowl! And the pork ribs are so tender, they were bursting with flavours from the hot and spicy soup.
I felt a warm glow after drinking this spicy soup. Very satisfying!
I am definitely making this again!
500g pork ribs
1 large tomato, cut into wedges
1500ml chicken stock
3 tbsp lime juice
6 chilli padi, cut length-wise and remove seeds
4 kaffir lime leaves, tear them up
1/2 tsp salt
1 tbsp sugar
2 1/2 tbsp fish sauce
1 1/2 tbsp chilli paste
4 slices galangal
3 stalks lemongrass, use the white parts only. Bruise them with the back of a cleaver
1 stalk coriander
2 shallots, quartered
Top left : limes. Top right : coriander
Bottom left : lemongrass.
Centre : chilli padi or bird's eye chilli
Bottom middle : kaffir lime leaves
Bottom right : galangal
1. Place pork ribs, lemongrass, coriander, galangal, shallots and water into a pot and bring to a boil. Reduce the flame and let it simmer for about 50 minutes until the ribs are tender.
Do not cover the pot with a lid in order to get a clear broth.
2. After 50 minutes, add kaffir lime leaves, chilli padi, chilli paste, fish sauce and seasoning ingredients.
3. Lastly, add lime juice and adjust taste to suit individual.
4. Serve steaming hot with rice.
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