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Hot and sour pork rib soup

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

By Lisa Featherby
  • 30 mins preparation
  • 1 hr 25 mins cooking
  • Serves 4
  • Print
Hot and sour pork rib soup


  • 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


  • 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.


Note Ask your butcher to cut the ribs to size.
Drink Suggestion: Medium-dry cider. Drink suggestion by Max Allen