Wax gourd soup with roasted pork ribs

Ingredients for 2 servings:

• 350 g pork ribs, prepared and cut into individual pieces
• 300 g pumpkin(s) (approx. 1/2 wax gourd), Asian store
• 2 stalks of coriander with root
• 2 stalks of celery (Thai celery), cut crosswise into pieces
• 3 spring onions (Thai spring onions), the lower white part cut crosswise into pieces
• 3 garlic cloves, chopped
• ½ tsp salt
• 4 tbsp soy sauce, light
• 1 tbsp fish sauce
• 3 tbsp oil (peanut or soybean oil)
• 1 liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Tom Fak Gwio Muh Group

Pluck the leaves from the rinsed coriander stalks, roughly chop them, and set aside. Chop the stalks, scrape and finely chop the coriander root. Grind the stalks and root with 2 of the chopped garlic cloves and the salt in a mortar and pestle until paste-like. Wash and halve the pumpkin. Remove the white seeds and peel it. Cut the flesh into bite-sized pieces. Bring a pot of water to a boil with the coriander paste and soy sauce. In a pan, fry the ribs in hot oil for about 5 minutes on each side until golden brown. Finally, add the remaining garlic to the pan and fry until golden brown. Add the ribs and the fried garlic (leaving as much fat as possible in the pan) to the soup and simmer for about 15 minutes. Next, add the wax gourd and simmer for another 5 minutes. Then add the celery and simmer for 2 minutes. Finally, add the spring onions and let them simmer, covered, for about 1 minute. Finally, season with the fish sauce. Serve the soup sprinkled with coarsely chopped coriander leaves.