Tom Phukong, a vibrant and flavorful Thai soup, is a culinary gem often overlooked. Unlike its richer, creamier cousins, Tom Phukong boasts a unique lightness achieved through a delicate balance of ingredients. The subtle sourness from tamarind, the gentle spice from chilies, and the savory depth of galangal and lemongrass combine to create a truly captivating broth. This seemingly simple soup offers a surprising complexity, showcasing the beauty of Thai cuisine's reliance on fresh herbs and fragrant spices. It's a dish that's both refreshing and deeply satisfying, perfect for a light lunch or a flavorful starter.
This recipe focuses on a spicy variation featuring the delightful addition of pork cartilage, providing a satisfying textural contrast to the soup's delicate broth. For a step-by-step guide to creating your own delicious bowl of Spicy Boiled Phukong with Pork Cartilage, let's move on to the detailed instructions.
Tools Needed
- Pot
- Ladle
- Spoon
Ingredients
- Water: 1500 ml
- Pork Stock Cube: 1
- Seasoning Powder: 1 teaspoon
- Light Soy Sauce: 3 tablespoons
- Pork Cartilage: 500 grams
- Coriander Root
- Garlic: 3 cloves
- Pickled Mustard Greens (Phukong): 2 large cans (approx. 500 grams)
- Chili Peppers
- Lime: 1/2 - 1 ladle
Step-by-Step Instructions
Step 1. Prepare the Broth
- Add water (1500 ml) to a pot.
- Add 1 pork stock cube and 1 teaspoon of seasoning powder.
- Add 3 tablespoons of light soy sauce.
- Bring the water to a boil.
Step 2. Cook the Pork Cartilage
- Add the pork cartilage. Skim off any white foam that rises to the surface.
- Add coriander root (optional) and chopped garlic.
Step 3. Add Flavor & Vegetables
- Once the pork is cooked, add the pickled mustard greens.
- Add chopped chili peppers to your desired level of spiciness.
- Add lime juice (1/2 - 1 ladle).
Step 4. Simmer to Perfection
- Simmer until the cabbage is tender.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Adding chili peppers enhances the fragrance.
- Don't add the pork cartilage to cold water; it will cause a white smell.
- Stir quickly initially, then slowly once the pork is cooked.
- Adding more lime will increase sourness.
Nutrition
- N/A
FAQs
1. Can I substitute the pork cartilage with other meats?
Yes! Chicken, beef, or even seafood would work well. Adjust cooking time as needed.
2. How can I make the soup spicier or milder?
Adjust the amount of chili peppers to your liking. For milder soup, remove seeds and membranes from the chilies.
3. What if I don't have all the listed herbs?
Don't worry! You can omit less crucial ingredients or substitute with similar herbs. The flavor will be slightly different but still delicious.
This Spicy Boiled Phukong with Pork Cartilage recipe offers a flavorful and satisfying meal that's surprisingly simple to prepare. Enjoy the delightful combination of textures and tastes, impressing yourself and your guests with this authentic Thai dish. Now go forth and create your own delicious bowl of Tom Phukong!