How to Prepare Tasty Pork ribs lemongrass soup

Pork ribs lemongrass soup. Place ribs in a large bowl and pour over marinade. ♥ This Gluten-free macaroni pork rib noodle soup is full of veggies and loaded with nutrition. The broth is rich and full of flavor, and the meat falls off the bone! The Lemongrass pork ribs are rich in lemongrass flavor, soft and tender inside with a crisp seared surface.

Pork ribs lemongrass soup Cut pork riblets into single pieces along with the bones. This will make the soup more clean look and flavor. A clear soup that is non-fattening and healthy. You can have Pork ribs lemongrass soup using 7 ingredients and 2 steps. Here is how you cook it.

Ingredients of Pork ribs lemongrass soup

  1. It’s of Salt.
  2. Prepare of Rice wine.
  3. Prepare of Lemongrass.
  4. You need of Garlic.
  5. You need of Goji berries(dry).
  6. Prepare of Pork ribs.
  7. Prepare of Chili+lime leaf(optional).

This soup can be made in the morning for the afternoon lunch and you can add more water later for dinner. Put water, pork ribs, potatoes, and carrots into a pot and boil. Add salt and pepper to taste. Like other pork-based soups, the ribs are simmered until tender, creating a rich, savory soup.

Pork ribs lemongrass soup step by step

  1. Prep all your ingredients as seen in below.and put them into your cooking pot with about 2 1/2 glass of water. Simmer for 30-45m. I already add in all my flavoring that is salt and rice wine into the pot all together..
  2. Simmer it for 30-45m.let it boil and add in your optional ingredients.and check the taste to keep it to your liking.once done it is ready to serve.so you are free for the time it get cook.to do laundry or some washing.happy try.

The lotus adds a nice flowery aroma, so the soup feels refreshing and light. After braising, the lotus root will be very tender and lose its crispness, becoming starchy and reminiscent of taro root. This pork with lemongrass soup is one of the example of using lemongrass to flavor up the soup. The lemongrass stalks are then discarded after cooking. They release great flavor when you "bruise" the stalk a bit to let the flavor out.