Soup: Sour Spareribs Soup with Coconut Milk and Pineapple
Paste for 4 servings
2 tablespoons thinly slice lemongrass
2 dried New Mexico chilies, soaked, seeded and deveined
10 fresh Kaffir lime leaves, deveined and shredded
3 garlic cloves, coarsely chopped
2 pieces rhizome, each about 3 inches long coarsely chopped
2 tablespoons coarsely chopped fresh cilantro stems
1 medium shallot, coarsely chopped
2/3 water
Other ingredients
2 tablespoons vegetable oil
1 cup unsweetened coconut milk
1-1 1/4 pounds spareribs, separated and cut in half across the bone, or fresh ham, cut into 1-inch cubes.
3 tablespoons fish sauce
1 tablespoons sugar
1 teaspoon shrimp paste
1 small slightly underriped pineapple, peeled, cored, slice 1/4 inch thick and julienned (about 1 pound)
2 cups chicken broth
1 tablespoon fish powder (optional)
1/2 cup tamarind juice
Preparation
To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until it smooth, then set aside.
Heat the oil in a large pot over medium-high heat. Add 1/2 cup to the coconut milk and cook for 2 to 3 minutes or until the oil separates from the milk. Add the lemongrass paste and cook for another 2 to 3 minutes or until the flavors are released, stirring often. Add the pork, fish sauce, sugar, salt, and shrimp paste. Cook it for another 5 to 6 minutes.
Add the pineapple to the pot along with the remaining 1/2 cup coconut milk, chicken broth, fish powder (If using), and tamarind juice, and simmer for 45 to 50 minutes or until the spareribs are tender. Add the last 5 whole lime leaves, stir and serve with rice.
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