Spareribs Lemongrass Soup
Lemongrass was used as a souring agent to give this soup a citrusy but light flavor.
Servings 8
Calories 555kcal
Ingredients
- 2 ½ pounds baby back ribs or spareribs cut
- 3 stalks of lemongrass cut 2 inches long
- 2 big tomatoes quartered
- 1 big onion quartered
- 4 bunches of bok choy
- 6 medium potatoes white or red
- 4 tablespoons fish sauce
- 8 cups water
- Salt or fish sauce to taste
Instructions
- In a deep pot, add water and sliced spareribs.
- Remove scum that floats on top.
- Bring to a boil and lower heat.
- Add tomatoes, onions, lemongrass and potatoes.
- Remove potatoes when soft. Set aside
- Simmer until ribs are tender.
- Mash tomatoes against the pan using a kitchen utensil.
- Add fish sauce.
- When ready to serve add bok choy.
- Serve hot and a side of fish sauce. Enjoy!
Notes
If you want a clear soup strain the soup before serving.
Nutrition
Calories: 555kcal | Carbohydrates: 32g | Protein: 33g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 1125mg | Potassium: 2193mg | Fiber: 8g | Sugar: 6g | Vitamin A: 19020IU | Vitamin C: 212.4mg | Calcium: 528mg | Iron: 10.2mg