Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Galangal | not in our table | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 stalks of lemongrass, thinly sliced
- 5 garlic cloves, coarsely chopped
- 1 tablespoon peeled, coarsely chopped galangal
- 1 large shallot, coarsely chopped
- 1 tablespoon of chopped fresh cilantro
- 1/4 teaspoon turmeric
- 2/3 cup water
- To make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 munintes.
- 2 1/2 pounds of baby back ribs, cut into 1 1/2-inch pieces across the bone, then cut between the bones
- 1 tablespoon prahok ( optional )
- 5 cups of water
- 3 tablespoons of fish sauce
- 1 1/2 tablespoon of salt
- 1 tablespoon of sugar
- 1 cup of tamarind juice
- 1-1 1/2 pounds of Chinese watercress or regular watercress, cut into 2-inch pieces
- Julienned red bell pepper, for garnish
Directions
Transfer the paste to a large pot, stir in the ribs and prahok (if using) and cook over medium-high heat, stirring well, for 5 to 6 munintes.
Add the water, fish sauce, salt and sugar and bring to a boil over high heat.
When the soup has reached a boil, skim, reduce the heat and simmer, partially covered, until the ribs are tender, about 1 1/4 hours.
Stir in the tamarind juice and watercress, remove from the heat and serve in bowls, garnished with slices of red pepper.
Category:Cambodian Recipes
Category:Cambodian Soups