Hot and sour pork rib soup

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Hot and sour pork rib soup
Hot and sour pork rib soup
Prep Time: 30 min
Servings: 4
Cooking Time: 1hr 15 min
  • 1kg - pork ribs, cut across the bone into 4cm pieces
  • 1,5l - water
  • 50g - ginger
  • - zest of 2 limes
  • 10 - red shallots, cut into wedges
  • 8 - garlic cloves, crushed
  • 4 - lemongrass stalks, (white part only), coarsely chopped
  • 12 - small green chilies OR as many as preferred
  • 50ml - fish sauce
  • 100ml - lime juice
  • - roasted chilli powder
  • - thinly sliced spring onions
  • - fresh mint, chopped

1 Bring the ribs and water to the boil in a large saucepan, skim off any foamy scum that forms on top, reduce the heat and simmer until the ribs are tender, about 1 hour. Remove from the water with a slotted spoon and set aside. 

2 Add the ginger, lime zest, shallots, garlic and lemongrass to the saucepan and simmer for 10 minutes. Remove most of the ginger, shallots, garlic and lemongrass with a slotted spoon and place the ribs back in the saucepan.

3 Add the chilies, fish sauce and lime juice and simmer for 5 minutes.

4 To serve: Spoon the rib soup into bowls and serve with the chili powder, spring onions and mint sprinkled over.

TIP: Ask your butcher to cut the ribs to size.

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