Prepare for a culinary adventure into the heart of Thailand with this recipe for Tom Yum Kae, a fiery and flavorful spicy pork knuckle soup. This isn't your average pork soup; Tom Yum Kae boasts a rich, complex broth infused with the fragrant zest of lemongrass, galangal, and kaffir lime leaves, balanced by the vibrant tang of lime juice and the subtle heat of chilies. The tender, succulent pork knuckle provides a satisfying centerpiece to this unforgettable dish, a true testament to the artistry of Thai cuisine. Its depth of flavor and aromatic complexity will transport you to a bustling Thai street food market.
This recipe guides you through each step, from prepping the aromatics to perfectly simmering the pork knuckle until melt-in-your-mouth tender. Get ready to elevate your Thai cooking game with this authentic Tom Yum Kae recipe, and soon you'll be serving up a bowl of this delicious soup that’s sure to impress your family and friends. Let's dive into the detailed instructions!
Tools Needed
- Mortar and pestle
- Pot
- Ladle
Ingredients
- Red chili
- Dried chili
- Pork leg: 1 kg
- Water: 2000 ml
- Lemongrass: 3 stalks
- Shallots: 10
- Galangal: 1
- Chinese garlic: 5 cloves
- Coriander roots: 2
- Magbu leaves: 10
- Salt: 1/2 tablespoon
- Pork seasoning powder: 1/2 tablespoon
- Fish sauce: 5 tablespoons
- Tamarind juice: 3 tablespoons
- Tomatoes: 5
- Kaffir lime leaves
- Cilantro
- Lime juice: 3 tablespoons
- Ice: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Broth and Aromatics
- Pound the red and dried chilies coarsely.
- Boil 2000ml of water in a pot. Add 1kg of pork leg (washed and cut into pieces).
- Once boiling, skim off any foam. Add 1 cup of ice to help the pork become tender.
- Once boiling again, add lemongrass, shallots, galangal, garlic, coriander roots, Magbu leaves, salt, and pork seasoning powder.
Step 2. Simmer the Pork
- Simmer on low heat for 1 hour, keeping the pot covered and skimming off any foam.
- After 50 minutes of simmering, add fish sauce, tamarind juice, pounded chilies, and halved tomatoes.
- Continue to boil until the pork is tender.
Step 3. Finish and Garnish
- Add kaffir lime leaves, cilantro, and Thai chili (optional).
- Stir in 3 tablespoons of fresh lime juice for extra sourness.
Step 4. Serve
- Serve hot.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Have friends help scoop out the bubbles when the pork is first boiling.
- Adjust the amount of Thai chili to your preferred spice level.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork instead of pork knuckle?
While pork knuckle gives the best texture and flavor, you can substitute with pork shoulder or shin. Just be aware that cooking times may vary.
2. How can I adjust the spiciness of the Tom Yum Kae?
Control the heat by adjusting the amount of chilies used. Start with fewer chilies and add more to your taste. You can also use milder chili varieties.
So there you have it – a delicious and authentic Tom Yum Kae recipe to add to your culinary repertoire. Enjoy the rich flavors and satisfying texture of this flavorful Thai soup, perfect for a chilly evening or a special occasion. Now go forth and impress your friends and family with your newfound Thai cooking skills!