Soup: Sour Spareribs Soup with Coconut Milk and Pineapple

Paste for 4 servings

2 tablespoons thinly slice lemongrass

2 dried New Mexico chilies, soaked, seeded and deveined

10 fresh Kaffir lime leaves, deveined and shredded

3 garlic cloves, coarsely chopped

2 pieces rhizome, each about 3 inches long coarsely chopped

2 tablespoons coarsely chopped fresh cilantro stems

1 medium shallot, coarsely chopped

2/3 water

Other ingredients

2 tablespoons vegetable oil

1 cup unsweetened coconut milk

1-1 1/4 pounds spareribs, separated and cut in half across the bone, or fresh ham, cut into 1-inch cubes.

3 tablespoons fish sauce

1 tablespoons sugar

1 teaspoon shrimp paste

1 small slightly underriped pineapple, peeled, cored, slice 1/4 inch thick and julienned (about 1 pound)

2 cups chicken broth

1 tablespoon fish powder (optional)

1/2 cup tamarind juice

5 fresh Kaffir lime leaves

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until it smooth, then set aside.

Heat the oil in a large pot over medium-high heat.  Add 1/2 cup to the coconut milk and cook for 2 to 3 minutes or until the oil separates from the milk.  Add the lemongrass paste and cook for another 2 to 3 minutes or until the flavors are released, stirring often.  Add the pork, fish sauce, sugar, salt, and shrimp paste.  Cook it for another 5 to 6 minutes.

Add the pineapple to the pot along with the remaining 1/2 cup coconut milk, chicken broth, fish powder (If using), and tamarind juice, and simmer for 45 to 50 minutes or until the spareribs are tender.  Add the last 5 whole lime leaves, stir and serve with rice.

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