Pork Rib Soup I (ต้มจับฉ่าย)
Pork Rib Soup I (ต้มจับฉ่าย)
The Thai writing is simply 'boiled bok choi'. For better terms, I call this Pork Rib Soup. This is a common Thai soup, other than the ribs and bok choi, everything is optional, how easy is that? This is a non spicy soup and it is delicious. The ingredient measurements are approximations, this is not set in stone.
Ingredients
- 1 kilo pork ribs, the short ones, (2 lbs)
- 2 daikon, peeled and sliced about 1/4 inch thick
- 2 large bunches bok choi, chopped into 1 1/2 to 2 inch pieces
- 90-180 grams fresh Shiitake mushrooms, (3-6 oz)
- 1-2 bunches Chinese celery, chopped, this is much thinner than US/import celery
- 2 teaspoons pork broth powder
- 5 coriander roots, rinsed clean
- 5 cloves garlic, peeled
- 10 black peppercorns
- dash light soy sauce
- dash oyster sauce
- pinch salt
Instructions
- In a large pot, add the ribs and fill about 2/3 to 3/4 full with water. Bring to a boil and reduce to a high simmer. Cook until the ribs are just tender, about 45 minutes to an hour. Skim off and discard any foam that forms on the surface.
- While the ribs are cooking, prepare the daikon, bok choi, celery. To prepare the mushrooms, remove the stems but leave the caps whole and for a nice touch, cut an X, very gently onto the top of the caps, not very deep, when they cook, the X will show for a nice presentation.
- To prepare the coriander roots, garlic, and pepper corns, place them in a mortar and pound with a pestle for a minute or two. You are not look for a paste, just crushed up. This is optional but makes the soup more traditional. (Coriander root is a different taste than the green leafy part, there is no green leafy coriander in this soup,)
- When the ribs are tender, add the bok choi, daikon, Chinese celery, mushrooms, pork broth powder, and contents from the mortar if using those. Season with a dash of soy sauce, oyster sauce, and just a pinch of salt.
- Let this simmer for 30-40 minutes. Add more water as needed. Taste and adjust seasonings to your liking.
- Serve with rice on the side. This is a common lunch and dinner soup.
Notes
Pork ribs are about 115 Baht/kilo, even less from a local vendor in a market, for 8 servings, certainly low cost per serving.
Variants: 1. Use pork neck bones in place of ribs. 2. Add sliced carrot but they can turn to mush if simmered too long. 3. Add some chopped cabbage. 4. Can add some chicken feet when you start to cook the pork ribs to make the broth even better.
Recipe provided by my wife, Rrayada Thayer.
Thailand.
Thailand.
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