Eastern style pork soup
| Pork Preparation | |
| 130g | Meaty pork ribs |
| Chicken stock to cover pork in pot | |
| 1 | Lemongrass stalk, bashed with the back of a knife |
| 1 | Galangal root (the part you don’t use in cooking) |
| 3 | Kaffir lime ‘branches’ |
| 1 | Brown onion, cut into quarters |
| 1 Tsp | Salt |
| Preparation | |
| 1 | Lemongrass, white only, finely chopped |
| 6 | Bird’s eye chillies, smashed (optional) |
| 4 | Cherry tomatoes |
| 2 | Whole dried chillies, lightly fried |
| 1/4 | Red onion |
| 4 | Kaffir lime leaves |
| 2 | Thai ‘saw’ coriander |
| 1 Tab | Galangal ginger, finely sliced |
| Boiled pork (above) | |
| 2 Cups | Stock (from boiling pork) |
| 1/2 Cup | Tamarind water |
| 1 Tab | Fish sauce |
| 1/2 Tsp | Chilli Powder |
- On a high heat bring to the boil the stock and add the pork, lemongrass, galangal, kaffir lime, onion and salt. Reduce the heat to a simmer
- Reduce the heat to a simmer and scoop off any scum that forms on the surface. Allow to simmer for at least 1 hour
- On a medium heat remove pork from the stock and place in another pot with 2 cups stock and tamarind water and bring tot he boil
- Add fish sauce, tomatoes, galangal, onion, and lemongrass and bring to the boil
- Add chilli powder and bring to the boil. Taste and adjust
- If you want the soup to be more spicy add the smashed bird’s eye chillies. Add kaffir lime and saw coriander and serve