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Pork Ribs Tamarind Soup With Roasted Rice Powder

This roasted dish pairs pork ribs, cut into small pieces with tamarind concentrate, Thai roasted chili flakes and sticky rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

67 g Protein
24 g Carbohydrates
34 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 230g pork ribs, cut into small pieces 557 kcal
  • 600g water 0 kcal
  • 18g tamarind concentrate 13 kcal
  • 16g fish sauce 6 kcal
  • 40g shallot, thinly sliced 29 kcal
  • 4g Thai roasted chili flakes 12 kcal
  • 12g sticky rice, uncooked (for roasting) 44 kcal
  • 18g lime juice 5 kcal
  • 10g cilantro leaves 4 kcal
  • 20g scallions, sliced 7 kcal

Cooking instructions

  1. sticky rice
    In a small dry pan, toast uncooked sticky rice over medium heat until deep golden; grind to a coarse powder.
  2. pork ribswater
    Bring water to a simmer in a small pot. Add pork ribs and simmer 25 to 30 minutes, skimming foam, until tender.
  3. tamarind concentratefish sauceshallot
    Add shallot, fish sauce, and tamarind concentrate; simmer 5 minutes to blend flavors.
  4. tamarind concentratefish sauceThai roasted chili flakeslime juice
    Stir in chili flakes and half the lime juice. Taste and adjust with more fish sauce or tamarind for balance.
  5. sticky rice
    Turn off heat and stir in roasted rice powder to lightly thicken.
  6. lime juicecilantro leaves
    Serve hot topped with cilantro and the remaining lime juice.

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