Cambodian Pineapple Pork Ribs Soup

Cut the baby back ribs into small pieces between the bones.

Mince the kaffir lime leaves.

Toast the red curry paste in olive oil for a few seconds.

Brown the pork ribs in the pan for about a minute to caramelize them.

Add chicken broth and water to the pot.

Cook on medium heat for about an hour until the meat is about to fall off the bone.

Add coconut milk, pineapple, fish sauce, and tamarind sauce to the pot.

Adjust the consistency by adding more water if needed.

Season with salt and add minced kaffir lime leaves.

Serve the soup as a main meal or with salad, rice, or French baguette.

Spice Level:

Allergens