Pork Rib Soup Chinese Style

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.

Ingredients

Method

1. Soak the shitake mushrooms in water for 15 minutes and then cut into quarters.
2. Smash the garlic, roots from the coriander and black pepper corns in a pestle and mortar.
3. In a saucepan, bring the water to the boil and add the garlic, coriander roots and black pepper.
4. Throw in the Chinese herbs and pork ribs and bring back to the boil.
5. Add the soy sauce, pork stock, sugar and shitake mushrooms.
6. Simmer for 60 minutes. Top up the water if required.
7. Roughly chop the rest of the coriander (stalks and leaves) and the spring onions. Throw into the soup, simmer for 2 more minutes.

To Serve

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.