Tom Yum Sikrong Moo (Hot And Spicy Spare Rips Soup)
Tom Yum Sikrong Moo is a very hot and spicy clear soup. The taste must be sour and spicy but you also can skip chili and only litter sour or not sour at all if you serve for children. I add some sliced carrots in this soup because the soup will get little sweet from the carrots and the stock. It just turns out a perfect taste.
Ingredients:
700 grams spare ribs
2 medium size carrots, sliced
3 stalks fresh lemongrass, thinly sliced
50 grams galangal, thinly sliced
10 kaffir lime leaves
5 shallots, crushed
2 tablespoons garlic, crushed
3 stalks spring onion, chopped
2 stalks coriander, chopped
7 Thai peppers, little crushed
3 tablespoons lemon juice
1 tablespoons fish sauce
5 cups water
2 cubes Knorr instant pork stock
Cooking Instructions:
1. Pour water and Knorr instant pork stock into a medium sized pot then bring it to boil.
2. Add sliced lemongrass, sliced galangal, kaffir lime leaves, shallots and garlic into the pot and reduce the heat for simmering about 2 minutes.
3. Turn the heat to high then add spare ribs in the pot. Boil for about 4 minutes or until the spare ribs are soft and not tough.
4. Add the carrot and stir. Reduce the heat to medium and let it simmers about 2 minutes.
4. Remove from stove; add the Thai peppers, spring onion, coriander, fish sauce and lemon juice and stir.
5. Filled in a bowl and serve with rice.
Tips
If you don’t add Knorr instant pork stock you have to add more fish sauce. Thai people add fish sauce for salty taste but you also can use salt or light soy sauce instead of fish sauce for all dishes.
