Pork Bones Soup (Thai Soup) Leng Saeb
This leng saeb recipe is spicy, saucy, and irresistibly tangy. It’s loaded with fall-apart tender pork that’s absolutely delicious. All the yuminess is bathing in a bold, rich broth, loaded with countless chilies and fresh culantro.
Ingredients:
For the stock:
4½ lb pork ribs (spare ribs, back ribs, or spines)
3 liters water 3000 mL
2 tbsp salt
5 -10 cilantro stems or 3 cilantro roots
1 onion large
1 tbsp soy sauce
For the broth and soup (per serving)
2 cups of broth from earlier
8-9 chopped chilies or how ever many your heart can handle
4 tbsp lime juice
2 tbsp fish sauce
1 tsp sugar
Instructions:
Make the stock with a pressure cooker.
Separate each ribs using a knife or a cleaver. Cut and peel the onion into 2 halves. Combine the ribs, water, salt, cilantro stems, and onion in the pot.
Pressure cook the ribs for 25 - 30 minutes.
Skim the fat and scum. Taste to see how much soy sauce is needed. I only needed 1 tablespoon of soy sauce.
Assemble 1 serving at a time:
Arrange the ribs on a vessel with the amount that you'd like.
Take 2 cups of stock that was made earlier. Combine with 4 tablespoon of lime juice, 2 tablespoons fish sauce, 1 teaspoon sugar and chopped chilies in a separated bowl.
Pour the sour, spicy, and delicious broth over the cooked ribs. Serve as is to keep it low carb and high in protein or serve it with steamed rice and enjoy!
#mommy grace