Description Edit

  • Serving Size: 4

Ingredients Edit

  • 2 stalks of lemongrass, thinly sliced
  • 5 garlic cloves, coarsely chopped
  • 1 tablespoon peeled, coarsely chopped galangal
  • 1 large shallot, coarsely chopped
  • 1 tablespoon of chopped fresh cilantro
  • 1/4 teaspoon turmeric
  • 2/3 cup water
  • To make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 munintes.
  • 2 1/2 pounds of baby back ribs, cut into 1 1/2-inch pieces across the bone, then cut between the bones
  • 1 tablespoon prahok ( optional )
  • 5 cups of water
  • 3 tablespoons of sauce
  • 1 1/2 tablespoon of salt
  • 1 tablespoon of Sugar
  • 1 cup of tamarind juice
  • 1-1 1/2 pounds of Chinese watercress or regular watercress, cut into 2-inch pieces
  • Julienned red bell pepper, for garnish

Directions Edit

  1. Transfer the paste to a large pot, stir in the ribs and prahok (if using) and cook over medium-high heat, stirring well, for 5 to 6 munintes.
  2. Add the water, sauce, salt and Sugar and bring to a boil over high heat.
  3. When the soup has reached a boil, skim, reduce the heat and simmer, partially covered, until the ribs are tender, about 1 1/4 hours.
  4. Stir in the tamarind juice and watercress, remove from the heat and serve in bowls, garnished with slices of red pepper.

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