A week ago, I had a thought of cooking this dish and today I cooked it for lunch. This hot, sour and richly fragrant soup is absolutely delicious! Its very easy to cook but you need to simmer the spare ribs for hours in order the get them very tender (till melt-in-your-mouth).
Find below my very simple recipe
1 Kilo Pork Spare Ribs
3 Sticks Organic Lemon Grass, roughy sliced
1 Galangal, roughly sliced
3-4 Red Shallot, halved
3-4 Kaffir Lime Leaves, roughly shredded
2-4 Fresh Organic Red & Green Chillies (Optional)
7-8 Fresh Organic Straw Mushroom, cleaned and halved (Optional)
2 Medium Organic Plump Tomato, quartered (Optional)
Fresh Organic Coriander
Fresh Organic Thai Long-leaf Parsley
Dried Red Chillies, fried and ground
3-4 Tablespoons Fish Sauce
3-4 Tablespoons Lime Juice
Preparation
Set a large pot over medium high heat, add water (you can use the stock but I use water as it will be simmered for hours.) and bring to a boil. Add a dash of sea salt, galangal, kaffir lime leaves, red shallot and lemon grass. Add spare ribs and leave to simmer for an hour or more (till fork tender).
You can choose to season the whole soup in the pot at once or do each time in an individual serving bowl. I like the latter as you can keep the rest (wich is not yet seasoned with ribs in the fridge) and serve it later the next days. It tastes fresher and tastier to season it each time just before serving.
Plating : In a serving (deep) bowl, add fish sauce, lime juice and ground dried chillies. Add the hot soup with spare ribs. Stir to mix well and taste if more seasoning is needed. Sprinkle with fresh coriander and Thai long-leaf parsley. Serve hot with a cup of whole grain steamed rice. What a very satisfying dish!
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