Thai

Pork Rib Rice Soup (Kao Tom Kra Dook Moo) Recipe

Serving: 1   Prep Time: 90 mins
Difficulty: Normal

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Ingredients you need:

  • 350 g. Pork spare rib cut into the bite site
  • 3 tablespoons salt (for cleaning the pork spare ribs)
  • 300 g. Jasmine rice, uncooked
  • 4-5 coriander root
  • 3 tbs. Dry cabbage leaves
  • 1 tbs. Salt (for soup)
  • 5 garlic cloves, gently bruise (for soup)
  • 20 garlic cloves, minced (for frying)
  • ¼ cup cooking oil
  • Green onion, finely sliced to taste and garnish
  • Ground pepper, to taste, and garnish
  • 3-liter water.
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1

Begin by gathering all the essential ingredients. Thoroughly wash and drain the Jasmine rice.

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2

Add 2-3 tablespoons of salt to the pork spare ribs. Rub them thoroughly, ensuring the salt is well-distributed, and let them sit at room temperature for about 10 minutes.

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3

After allowing the salted spare ribs to sit for 10 minutes, wash them thoroughly and drain any excess water.

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4

Place a soup pot over medium-high heat and add approximately 1.5 liters of water. Gently bruise the 5 garlic cloves and coriander roots, then add them to the soup pot. Introduce the spare ribs and let them cook for about 40 minutes to 1 hour.

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5

Once the soup starts to boil and bubbles appear, skim off any foam or impurities from the surface of the pot. Continue boiling the soup.

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6

As the spare rib soup simmers, take the opportunity to prepare the minced garlic using a food processor.

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7

In a wok pan or frying pot, heat ¼ cup of cooking oil over medium-high heat. Add the minced garlic and stir continuously until it becomes fragrant and turns slightly golden. Once you achieve this, remove the pan from the heat.

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Pork Rib Rice Soup (Kao Tom Kra Dook Moo) Recipe

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