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5 from 2 votes

Thai Pork Rib Soup with Rice Vermicelli Noodles

Learn how to make traditional Thai Pork Rib Soup. Our easy healthy recipe features pork ribs, rice vermicelli noodles, fresh herbs and a spicy broth.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Soup
Cuisine: Thai
Keyword: Pork Rib Soup
Servings: 4
Calories: 928kcal

Equipment

  • Skillet
  • Large pot
  • Spatula or Wooden Spoon
  • measuring cups
  • measuring spoons
  • French knife
  • Colander
  • Large Bowl

Ingredients

  • 4 cups Water
  • 1 lb Pork Spare Ribs
  • 5 Cilantro roots/stems
  • 1 tsp Kosher salt
  • 5 Dried Red Chilies seeded
  • 1 tbsp Paprika
  • 3 tbsp Garlic thinly sliced
  • 2 tbsp Ginger thinly sliced
  • 3 tbsp Shallots thinly sliced
  • 1.5 tbsp Shrimp paste
  • 20 Cherry tomatoes sliced in half
  • 2 tbsp Canola oil
  • 300 g Ground pork
  • 1 tbsp Fish sauce
  • 300 g Thin Dried Rice Vermicelli Noodles
  • 3 cups Chicken Stock
  • 1 cup Bean sprouts
  • 1/4 cup Cilantro leaves chopped
  • 2 Green onions
  • 1/4 cup Fried shallots

Instructions

  • In a large pot, combine the water, pork ribs, cilantro roots, and salt. Bring to a boil over high heat. Once the water boils, reduce heat to medium, cover and continue to boil for 1 hour.
  • Once the ribs are fully cooked, strain the contents of the pot through a colander into a large bowl. Remove the pork rib meat from the bone and chop with a French knife. Place the chopped pork rib meat back into the pot along with the reserved broth. Discard the pork bones and cilantro roots.
  • PREPARE THE PASTE: Using a food processor blitz the dried chiles, paprika, 2 tbsp garlic, ginger, shallots and shrimp paste. Add the tomatoes and blitz until you've achieved a smooth mixture.
  • Heat oil in a saucepan over medium heat. Add the remaining 1 tbsp of garlic and cook until fragrant, 10-15 seconds. Add the tomato mixture and cook for 2 minutes stirring frequently. Add the ground pork and mix well for 5-6 minutes until fully cooked.
  • Transfer the tomato pork mixture to the broth. Turn the heat to medium then add the fish sauce and chicken broth. Mix well and simmer for 2-3 minutes.
  • Meanwhile, cook the rice vermicelli noodles according to the package directions. Drain and rinse under cold running water to stop the noodles from cooking. Divide the noodles into 4 bowls and ladle soup over the noodles.
  • Top each bowl with bean sprouts, cilantro, green onions and fried shallots. Serve hot.

Nutrition

Calories: 928kcal | Carbohydrates: 88.2g | Protein: 69.1g | Fat: 33.4g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 2158mg | Potassium: 2504mg | Fiber: 11.4g | Sugar: 20.1g | Calcium: 152mg | Iron: 8mg