Thai Rice Soup with Pork Ribs and Shiitake Mushrooms Recipe by Chef Ping Surakit
Ingredients
for soup
for rice
for finishing touches
Instructions
Make coriander paste
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To begin, combine one teaspoon of pepper, two to three coriander roots, and two to three garlic cloves in a mortar. Pound the mixture with your pedestal until you get a rough paste.
Next, divide the paste evenly into two portions. One should be used to sauté the rice, and the other should be saved for the soup
Make soup
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Boiling water and add salt for seasoning. In order to balance the flavors of the salt, shiitake mushrooms, and pork ribs, add a little sugar next, this is the classic Thai sweet and sour taste. These flavors complement one another quite well. Add the shiitake mushrooms next, then the pork ribs
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For the ribs to become tender, the stock should simmer for up to an hour at a low heat (just off boiling). This will also allow the flavors of the ribs to meld with those of the mushrooms
Make rice
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Rice will be stir-fried in a separate pan with coriander roots, garlic, pepper, and oil (vegetable or sesame). Add a thick "elbow" of oil
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Add the fragrant jasmine rice and just enough water to cover it. Cook the rice on the stove at a medium heat while stirring often. Jasmine rice can be prepared in this manner without the need to drain any extra water. To flavor the rice, add a dash of salt
Combine the soup and rice
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Continue adding your soup, a little at a time, while gently but consistently stirring the rice while it cooks
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Your "Khao Tom Kradok Moo" should be ready to serve in 4 to 5 minutes. Just before serving, add some coriander; the amount is really up to you, but I prefer coriander, so I usually add a large bit
Note
Pour any remaining soup into a zip-lock bag after the soup has totally cooled. After then, you can freeze both of these for later use
