Kraduug Muu Tun Yaa Gin
Serves 4 Cooks in 60 minutes Difficulty EASY
My Chinese style pork rib soup or Kraduug Muu Tun Yaa Gin as we call it here in Thailand is a dish I remember well from my childhood. It’s one of the many Thai dishes that has immigrated over from China.
My mother, who comes from China, cooks this soup a lot. She claims the Chinese herbs used in the soup are good for cleaning the liver.
I like the soup because it has such a great taste, lots of coriander and after boiling for an hour the pork is so soft. Love it 🙂
This is not a dish I offer at my Thai cooking class here in Khao Lak but it’s definitely a soup you should try at home. If you can not find the Chinese herbs where you live, let me know and maybe I can send some to you.
- 500g pork ribs
- 10 dried shitake mushrooms
- 5 cloves garlic
- 5 sprigs of coriander
- 2 spring onions
- 2 tbsp soy sauce
- 2 tbsp pork stock
- 1 tbsp sugar
- 1 pack of Chinese herbs for soup
- 2 tsp black pepper corns, smashed
- 2 cups of water
- Chinese yam
- codonopsis root
- red dates
- angelica root
- Solomon’s seal
- gogi berries
- Soak the shitake mushrooms in water for 15 minutes and then cut into quarters.
- Smash the garlic, roots from the coriander and black pepper corns in a pestle and mortar.
- In a saucepan, bring the water to the boil and add the garlic, coriander roots and black pepper.
- Throw in the Chinese herbs and pork ribs and bring back to the boil.
- Add the soy sauce, pork stock, sugar and shitake mushrooms.
- Simmer for 60 minutes. Top up the water if required.
- Roughly chop the rest of the coriander (stalks and leaves) and the spring onions. Throw into the soup, simmer for 2 more minutes.
Pour the soup into a large bowl and serve in smaller bowls accompanied with steamed Jasmine rice.
Hope you enjoy my Kraduug Muu Tun Yaa Gin by Apple 🍎 Riverside Thai Cooking in Khao Lak.