Pork Spare Ribs Soup – Tom Kra Dook Moo
Ingredients
- Pork spare ribs 200 gram
- One full hand of dry Shiitake mushrooms (cut into half if it big size)
- Winter melon peel and cut 4 inch 100 gram
- 3 Garlic cloves peel and crush
- Salt ½ tsps.
- Fish sauce for seasoning
- 3 cups water
- 2 Coriander (keep the roots the soup)
- Black pepper for seasoning
Today soup dish is kind of mixing between Thai and Chinese, but this soup I will try to bring out more Thai flavour because I didn’t add any Chinese herb. And using the dry Shiitake mushrooms not the fresh one because it’s give more texture in the soup.
This soup is one of my favourite soup because I love the pork ribs and it become very soft in this dish. In Thailand most of the time we eat soup it is not for starter, but we eat as the main course. Usually it is eaten with rice and along side another dish. Today when we ate this soup we had it with rice and more ribs that were made with Thai curry and Thai style omelette. The Thai style omelette is very simple, just whisk 3-4 eggs together a table spoon of mince pork, sliced shallot and fish sauce for seasoning. Make sure the pan is smoking hot with the oil before put the egg, it must be bubbling hot when you pour the egg into the pan. My son love this egg and he call it Thailand Egg and eats it all the time with rice.
I hope you will like this soup recipe, please tell me in the comments if you try to cook it. Below is the method how to cook this lovely pork rib soup 🙂
Method
- Before start prepare any cooking just put the shiitake mushrooms in the cold water, so its can be soft.
- Boil the water in a pot add the coriander root, garlic and salt.
- Add the spare ribs when the water come to boil and put the lid on (keep taking out the froth that sits on top of the water
- Boil for 30 minute now add the shiitake mushroom and the winter melon and continue boil for 15 minutes more.
- Now add the fish sauce for seasoning and coriander ready to serve with steamed rice.
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