Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 4 cups chicken broth
- 2 cups water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 red chili, sliced
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 cup bean sprouts
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic, onion, tomato, and red chili. Cook for 2-3 minutes until the vegetables are soft.
2. Add the pork belly to the pot and cook until browned on all sides.
3. Pour in the chicken broth and water. Add the fish sauce, soy sauce, palm sugar, tamarind paste, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes until the pork is tender.
4. Remove the lemongrass and kaffir lime leaves from the pot. Add the bean sprouts and cilantro. Cook for another 2-3 minutes until the bean sprouts are tender.
5. Serve the soup hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 370
- Fat: 22g
- Carbohydrates: 11g
- Protein: 32g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Chicken broth can be substituted with vegetable broth
- Palm sugar can be substituted with brown sugar or honey
- Tamarind paste can be substituted with lime juice
Variations:
- Add vegetables such as bok choy or spinach to the soup
- Use different types of meat such as shrimp or tofu
- Add noodles to make it a more filling meal
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Use a slotted spoon to remove the lemongrass and kaffir lime leaves from the soup
- Adjust the amount of chili according to your spice preference
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through
Presentation ideas:
- Serve the soup in individual bowls with lime wedges on the side
- Garnish with additional cilantro or sliced chili
Pairings:
- Serve with steamed rice or crusty bread
Suggested side dishes:
- Thai-style cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it
- If the soup is not flavorful enough, add more fish sauce or soy sauce
Food safety advice:
- Make sure to cook the pork belly thoroughly to avoid any risk of foodborne illness
Food history:
- Khaep Mu Soup is a traditional Thai soup that is often served as a street food in Thailand.
Flavor profiles:
- The soup is savory, slightly sweet, and tangy with a hint of spice from the chili.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Lao