A herb filled soup that consists of slow cooked ribs mixed with a sour and very spicy soup broth. Although lots of ingredients go into this soup, its quite straightforward to prepare, and is great if you like spicy and herbal flavours.
As always feel free to adjust the number of chillies used depending on your own preference!
Step 1: Start by dry roasting 3 shallots in a hot pan for about 5 minutes until dry out. Then dry roast 5 plum tomatoes for about 3 minutes. Finally dry roast 15 dried chillies for about 30 seconds or so, then set aside.
Step 2: Next bring 3 cups of water to the boil, and add in 1 teaspoon of pork seasoning powder, and mix until it dissolves in the water.
Step 3: Now lower the heat to a low heat, and add in 350g of spare ribs which have been cut into bite sized pieces. Let the ribs slow cook in the broth for about 1 hour.
Step 4: After 1 hour, raise the heat to a medium heat, and add in 3 slices of galangal, the roasted tomatoes and shallots that we prepared earlier, 2 sliced lemongrass, and 1 cup of white mushrooms cut into halves. Stir the soup together, and once it starts to boil again, add in 5 pairs of kaffir lime leaves which have been torn into pieces to help release their flavour, 3 tbsp of fish sauce, 3 tbsp of lime juice, 1 sliced spring onion and 1/4 cup of coriander. Stir thoroughly and let the soup simmer for about 1 minute.
Step 5: Finally add in the 15 dried chillies that we lightly roasted earlier, stir in, then serve and enjoy!
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