Thai Winter Melon Soup with Baby Pork Ribs
Thai Winter Melon Soup with Baby Pork Ribs is a delicious and comforting dish that can be enjoyed all year round. Its flavorful green broth, tender winter melon, and meaty pork ribs make it a satisfying and comforting meal that is easy to put together.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 5 large cloves of garlic
- 1/4 cup cilantro stems cut into 1-inch pieces. Or 4 cilantro roots
- 1 tsp ground white pepper or 2 teaspoon whole white peppercorns
- 8 cup water or low to no sodium broth
- 1 cube pork bullion
- 1 tsp salt
- 1.5 pound baby back ribs cut into 3-inch pieces
- 1 lb Asian winter melon or Ash Guard cut into 1 1/2 inch pieces. Skin peeled off on older and tougher-skinned melon. Young melon with tender skin is okay to leave on if preferred.
- 1 cup carrot, sliced into thin circular pieces.
- 1 tsp fish sauce. Add more to taste at the end
- 1 tsp soy sauce. Add more to taste at the end
- 1/4 cup green onion, cut into 1-inch pieces.
Instructions
- 1
To make this soup, start by pounding garlic, cilantro stems, and salt together to make a paste. Set it aside for later.
- 2
Next, peel and cut the winter melon into chunks. Clean and cut the baby's back ribs into smaller pieces.
- 3
Add pork bouillon, water, salt, and the seasoning paste to a large soup pot. Bring the 8 cups of cold water to a gentle simmer.
- 4
. Put the baby's back ribs into the boiling water. Add fish sauce and soy sauce, and let the soup simmer over medium heat to mix the flavors.
- 5
Once the ribs are tender, add winter melon, carrots, and green onion, and allow the vegetables to absorb the flavors.
- 6
Add cilantro and adjust the flavors with more fish and soy sauce as needed. Turn the heat off, serve this delicious soup in bowls, and enjoy the blend of flavors. Thai Jasmine is perfect for serving alongside the soup for added heartiness.