Name: Hot and sour pork rib soup
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 4
Ingredients: 1 kg pork ribs, cut across the bone into 4cm pieces (see note); 70 gm galangal, thinly sliced; 18 kaffir lime leaves, torn; 10 red shallots, cut into wedges; 8 garlic cloves, crushed; 4 lemongrass stalks (white part only), coarsely chopped; 12 small green Thai chillies, or to taste; 50 ml fish sauce; 100 ml lime juice, plus lime wedges to serve; To serve: roasted chilli powder, thinly sliced spring onions, chopped mint

Hot and sour pork rib soup

Australian Gourmet Traveller recipe for hot and sour pork rib soup.

Serves 4

Prep

30M

Cook

1H 25M

Total

1H 55M

Skip to Recipe

Ingredients

1 kg pork ribs, cut across the bone into 4cm pieces (see note)

70 gm galangal, thinly sliced

18 kaffir lime leaves, torn

10 red shallots, cut into wedges

8 garlic cloves, crushed

4 lemongrass stalks (white part only), coarsely chopped

12 small green Thai chillies, or to taste

50 ml fish sauce

100 ml lime juice, plus lime wedges to serve

To serve: roasted chilli powder, thinly sliced spring onions, chopped mint

Method

Main

1.Bring ribs and 1.5 litres water to the boil in a large saucepan, skim off scum, reduce heat and simmer until ribs are tender (1¼ hours). Remove ribs with a slotted spoon and set aside.

2.Add galangal, lime leaves, shallots, garlic and lemongrass to the pan and simmer for 10 minutes to infuse stock. Remove some or all of the aromatics with a slotted spoon, return ribs to the soup with green chillies and reserved aromatics and season with fish sauce and lime juice to taste.

3.Serve hot, seasoned with chilli powder, spring onions and mint, with lime wedges for squeezing.