kaptainrob
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Tom Yum Mu – Isaan style spicy pork soup – Serves 4
A complete meal, eaten with fork and spoon and accompanied with Jasmine rice, the key to this delicious soup lies in the use of fresh ingredients and balance of flavours.
Cooking time ~ 2hrs 10mins includes preparation time ~ 2hrs.
Ingredients:
1kg Pork bones – meaty back bones ideal
4” *Galangal – whole root piece
12 *Red onions - small
12 *Garlic cloves
6 *Coriander roots
6 *Chilli – whole medium hot
6 *Lemongrass
1 T/sp *Tamarind pulp
4 Lemons – small green Thai lemons, juiced
4 Kaffir lime leaves – remove spines, tear into pieces
1 T/sp Palm sugar
1 T/sp Chili paste – Tom Yum paste if available (for colour)
1 tblsp Fish sauce
Salt to taste
Bunch of coriander leaves & 6 spring onions chopped – for garnish
Method:
Bring ~3 litres of water to the boil in a large saucepan. Add pork bones and boil for 2 hours or until meat is tender.
Meanwhile, roast the galangal, red onions, garlic, chilli and coriander roots. Use an oven or ‘brown’ slowly over hot coals, a gas flame, or in a cast iron skillet.
When cool, remove charred onion/garlic skin(s). Slice the galangal finely. Pound the roasted chilli to a coarse powder using a mortar/pestle. Bruise coriander roots with back of a knife.
Remove old dry brown and dark green leaves from lemongrass, bruise the stems severely so that flavour will release during cooking, and slice 3 stems, leaving the other 3 halved. They may be tied together for easy removal before serving if desired).
When pork bones are cooked, the meat tender, add the next 7 ingredients marked (*) and continue to simmer for 10 minutes. Remove saucepan from heat.
Cooking for any more than 10 minutes will NOT enhance flavour.
Add kaffir lime leaf, fish sauce, palm sugar, chilli paste and half of the lemon juice. Stir and taste … add salt, lemon juice or more fish sauce to achieve a balance.
To Serve: Place chopped coriander and spring onion into large soup bowls and spoon soup (with bones) over the top. Enjoy … 
A complete meal, eaten with fork and spoon and accompanied with Jasmine rice, the key to this delicious soup lies in the use of fresh ingredients and balance of flavours.
Cooking time ~ 2hrs 10mins includes preparation time ~ 2hrs.
Ingredients:
1kg Pork bones – meaty back bones ideal
4” *Galangal – whole root piece
12 *Red onions - small
12 *Garlic cloves
6 *Coriander roots
6 *Chilli – whole medium hot
6 *Lemongrass
1 T/sp *Tamarind pulp
4 Lemons – small green Thai lemons, juiced
4 Kaffir lime leaves – remove spines, tear into pieces
1 T/sp Palm sugar
1 T/sp Chili paste – Tom Yum paste if available (for colour)
1 tblsp Fish sauce
Salt to taste
Bunch of coriander leaves & 6 spring onions chopped – for garnish
Method:
Bring ~3 litres of water to the boil in a large saucepan. Add pork bones and boil for 2 hours or until meat is tender.
Meanwhile, roast the galangal, red onions, garlic, chilli and coriander roots. Use an oven or ‘brown’ slowly over hot coals, a gas flame, or in a cast iron skillet.
When cool, remove charred onion/garlic skin(s). Slice the galangal finely. Pound the roasted chilli to a coarse powder using a mortar/pestle. Bruise coriander roots with back of a knife.
Remove old dry brown and dark green leaves from lemongrass, bruise the stems severely so that flavour will release during cooking, and slice 3 stems, leaving the other 3 halved. They may be tied together for easy removal before serving if desired).
When pork bones are cooked, the meat tender, add the next 7 ingredients marked (*) and continue to simmer for 10 minutes. Remove saucepan from heat.
Cooking for any more than 10 minutes will NOT enhance flavour.
Add kaffir lime leaf, fish sauce, palm sugar, chilli paste and half of the lemon juice. Stir and taste … add salt, lemon juice or more fish sauce to achieve a balance.
To Serve: Place chopped coriander and spring onion into large soup bowls and spoon soup (with bones) over the top. Enjoy … 
