Creamy baby rib soup

Ingredients for 2 servings:

• 250 g pork ribs (baby ribs), fresh or frozen
• frying oil
• 3 medium-sized garlic cloves
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp soy sauce, salty
• 1 tsp rice wine vinegar, black, mild
• 2 pinches chicken broth, granulated
• 1 tsp, leveled five-spice powder
• 2 tbsp tapioca flour
• 2 m.-large tomato(s)
• 2 small chili peppers
• 2 Pepper, red, long, mild
• 20 g ginger
• 10 g chicken stock powder
• 2 tbsp rice wine (Arak Masak)
• 100 g tomato juice
• 200 g coconut water
• 4 small kaffir lime leaves
• 1 small carrot(s)
• 2 small Kailan (Chinese broccoli)
• 100 g coconut milk, creamy, 24% fat
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

A typical Szechuan soup, time-consuming to cook and wonderfully flavorful and spicy.

Separate the ribs along the ribs. Halve the ribs using a cleaver. Rinse the pieces thoroughly and boil in 1 liter of boiling water for 2 minutes. Strain, rinse, and let dry on a fresh tea towel. Cut off both ends of the garlic cloves, peel them, and press them with a garlic press. Mix the marinade ingredients until smooth and brush the dry ribs with it. Marinate for about 30 minutes. Meanwhile, for the broth, wash the tomatoes, halve them lengthwise, and remove the stems and seeds. Halve the halves lengthwise and cut them into thirds crosswise. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds in place but discard the stems. Wash the red peppers, remove the stems, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into pieces about 1 cm wide. Wash the fresh ginger, cut off a 4 cm long piece crosswise, and peel it. Cut the piece lengthwise into thin slices and chop these lengthwise into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and let them thaw. Place all ingredients in a blender and puree finely on high for 2 minutes. Pour the puree into a covered casserole dish. Wash the kaffir lime leaves and add them whole. Heat the frying oil in a wok or deep fryer to 200°C. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon. Deep-fry the ribs in two batches until light brown. Add the cooked ribs to the casserole dish with the puree and simmer for 45 minutes. Meanwhile, wash and peel the carrot, and slice it crosswise into approximately 3 mm thick pieces using a corrugated slicer. Wash the fresh kailan, separate the leaves from the stem. Separate the woody stem above the second leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Roughly chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused ribs. Measure out frozen ribs (40 g each) and thaw. When the ribs have finished cooking, add the carrots and kailan stalks and cook for 5 minutes. Add the kailan leaves and cook for 2 minutes. Finally, add the coconut milk and stir until smooth. Divide between serving dishes, garnish, and serve hot.