We usually think of seafood when it comes to cooking Tom Yum. That is me. I loved Tom Yum with seafood, mushrooms and young corns. But when I came across this Tom Yum using pork ribs, I was quite curious on how the taste would be. Anyway, to kill my curiosity, I prepared this soup over the weekend and served it with a simple stir fried rice vermicelli [beehoon] with cabbage and mustard leaves [chai sim]. You can fry the noodles with the vege but I always like to add more vege to any dish especially when it is going to be a One Dish Meal.
This soup was very aromatic while boiling. The nice aroma of the soup was from the boiling of pork ribs with lemongrass, galangal and shallots. Its wonderful tangy spicy taste was from the small chillies, fish sauce and lime juice [ratio of 1:1]. The final overall flavour was even better when kaffir lime leaves and coriander leaves were added before serving. Make sure to off the heat before adding the lime juice otherwise the soup may have a bit of a bitter taste.
Not that difficult to prepare, yet you can get to enjoy an appetising soup. You can adjust the spiciness by adjusting the quantity of small chillies used.
Ingredients - A
350 gm spare ribs/pork ribs
6 cups water
1 stalk lemongrass - lightly bruised
3-4 pieces thinly sliced galangal
1-2 shallots - halved
Ingredients - B
2 1/2 tbsp fish sauce
2 1/2 tbsp lime juice
3-4 Thai small chilli - red or green
4-5 kaffir lime leaves - remove the centre stem
2-3 sprigs cilantro/coriander - cut 1 inch length
- Blanch pork ribs to remove scums. Rinse and drain.
- Boil pork ribs with water and remaining ingredients A until pork ribs are tender [this can be done a day ahead].
- Before serving, bring soup to a boil together with small chillies.
- Off heat, then add rest of ingredients B. Serve hot immediately.
For this soup the ratio of fish sauce to lime juice is 1:1.
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