Thai Rice Soup with Pork Ribs and Shiitake Mushrooms Recipe by Chef Ping Surakit

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

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

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

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

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

Continue adding your soup, a little at a time, while gently but consistently stirring the rice while it cooks

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