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Thai Pork Rib Soup with Vegetables

A comforting Thai soup made with tender pork ribs, vibrant vegetables, and a flavorful broth, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons neutral oil
  • 6 cloves garlic, chopped
  • 1/2 teaspoon ground white pepper
  • 1.5 pounds chopped pork ribs Use sustainably sourced options for best flavor.
  • 6 cups water
Flavor Enhancers
  • 3 dried shiitake mushrooms, rinsed Adds depth of flavor.
  • 2 tablespoons soy sauce Use tamari for gluten-free.
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon Golden Mountain Sauce or Maggi Seasoning
  • 1 teaspoon black soy sauce Optional, for richness.
Vegetables
  • 1 medium carrot, cut into bite-sized pieces Approximately 100 g.
  • 2 cups green cabbage, chopped Can be added towards the end to prevent mushiness.
  • 2 cups Chinese broccoli or kale, roughly chopped
  • 8 ounces peeled daikon, cut into 1-inch chunks Approximately 2 cups.
Serving
  • Jasmine rice Optional, for serving.

Method
 

Preparation
  1. In a large pot, add the oil, garlic, and ground white pepper. Sauté over medium heat until the garlic becomes golden and fragrant—about 2 minutes.
  2. Quickly add your chopped pork ribs and stir them around to mix with the garlic. Then, pour in the water.
Cooking
  1. Toss in the shiitake mushrooms, daikon, soy sauce, oyster sauce, and black soy sauce if using. Bring to a gentle simmer, partially covering the pot. Let this simmer for about 30 minutes, or until the meat is fork-tender.
  2. Carefully remove the shiitake mushrooms using tongs and set aside to cool. You can slice them later for texture and return them to the soup.
  3. To the pot, add the carrots, cabbage, and Chinese broccoli. Simmer for another 10 minutes, or until the vegetables are tender. If the broth looks too low, feel free to add a touch more water to keep everything barely submerged.
  4. Once the vegetables are soft, slice the mushroom caps and return them to the soup. Taste and adjust the seasoning if needed.
Serving
  1. Ladle the soup into bowls and serve with jasmine rice on the side.

Notes

For a deeper flavor, let the soup simmer longer, up to an hour. To prevent overcooked vegetables, add delicate ones, like cabbage, last. Drizzle a bit of lime juice over the top for a refreshing finish.