Servings: 4
Ingredients
- 500 g pork cartilage pieces rib tips, or small pieces of spare ribs with cartilage and small bones
- 3 liters water
- 1 tablespoon mature galangal finely chopped, toasted
- 2 tablespoons lemongrass finely sliced, toasted
- 4 shallots thinly sliced, toasted
- 2 leaves makrut lime leaves finely sliced, toasted
- 3 roots cilantro roots chopped; substitute stalks (leaves removed) if needed; toasted
- 2 cloves pickled garlic lightly crushed; optional
- 1 teaspoon rock sugar
- 2 teaspoons salt
- 6 tablespoons fish sauce
- 4 tablespoons chicken breast minced (ground; not thinly sliced)
- 4 tablespoons lime juice freshly squeezed
- 1 tablespoon chili flakes toasted
- 2 tablespoons toasted rice powder homemade or store-bought at an Asian supermarket
- 1 handful green onions thinly sliced
- 1 handful culantro thinly sliced
- 1 handful Thai basil leaves
- basil tips extra for garnish
Procédé
- Bring the water to a rolling boil. Add the pork cartilage, then reduce to a gentle simmer and cook for about 1 hour, until tender.500 g pork cartilage pieces, 3 liters water
- Meanwhile, dry-toast the galangal, lemongrass, shallots, makrut lime leaves, and cilantro roots in a pan over low heat until aromatic, then pound into a fine paste.1 tablespoon mature galangal, 2 tablespoons lemongrass, 4 shallots, 2 leaves makrut lime leaves, 3 roots cilantro roots
- Transfer half of the broth and cartilage to a small pot. Stir in half of the paste, one crushed garlic clove, rock sugar, salt, and fish sauce.2 cloves pickled garlic, 1 teaspoon rock sugar, 2 teaspoons salt, 6 tablespoons fish sauce
- Ladle some hot broth into a bowl with the minced chicken breast. Mash with a spoon to disperse evenly, then return the mixture to the pot.4 tablespoons chicken breast
- Season with the lime juice, toasted chili flakes, and toasted rice powder. Add the green onions, culantro, and basil leaves, then turn off the heat.4 tablespoons lime juice, 1 tablespoon chili flakes, 2 tablespoons toasted rice powder, 1 handful green onions, 1 handful culantro, 1 handful Thai basil leaves
- Ladle the soup into a serving bowl, garnish with young basil tips, and serve piping hot.basil tips
Notes
- Minced chicken clouds the broth, giving it the slightly creamy look (น้ำข้น) prized in Isan restaurants.
- This recipe makes a double batch of the herb-and-seasoning paste; save the remainder for a second pot of soup.
- Keep the heat low after adding the lime juice; boiling will mute the fresh citrus aroma.
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