Chinese mustard pickle soup - gaeng jued pakkaad dong
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 4 | Minced Cloves Garlic | |
| 4 | cups | Water |
| 1 | pounds | Pork Ribs Cut In 2\" Pieces |
| 1 | pounds | Chinese Mustard Pickles Cut In 2\" Pieces |
| ¼ | cup | Fish Sauce (Nam Pla) |
| ¼ | teaspoon | White Pepper |
Directions
Sips of soup between other dishes cleanse the palate for the interplay of flavors that is so much a part of a Thai meal. This one is a very refreshing soup. Chinese mustard pickles are available from Asian food stores.
~------------------------------------------------------------------------- Heat a small skillet and add the oil. Stir-fry the garlic until golden brown. Reserve the garlic.
Heat the water to boiling and add the pork ribs. Cover and simmer for 15 minutes.
Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through.
Remove to a serving bowl and top with the fried garlic.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger File