This soup is almost similar to Thai Tomyam in taste. However the addition of basil leaves and lengkuas (galangal) brought out a totatlly new mix of flavours. I trust those who loves sourish soup would love it very much.
I boiled the pork ribs until they are very tender. It is good to eat them with soya sauce in cili padi (bird eye chillies). Yummmm, can eat extra bowl of rice! LOL!
Pork ribs chunks, 5 pcs
Onions, 1 pc, cut into four
Tomato, 1 pc, cut into four
Basil leaves, from 5 stalks
Galangal, 1" in length, remove skin and smashed
Bay Leaves, 1 pc
Tamarind juice, from 1 table spoon of tamarind
Bird Eye chily, 3 pcs, smashed (or desired amount)
Serai (lemon grass), 2 pcs, smashed
Kaffir Lime Leaves, 5 pcs
Salt to taste
Sugar to taste
Nampla (fish sauce), 1 teaspoon
Put around 7 bowls of water in pot (or more). Bring to a boil and add in the pork ribs. Throw in all the ingredients and boil until the ribs are tender. Add salt and sugar to taste. Serve with white rice. Good to eat this soup with a meat dish!