2 cups water
2 lb. pork ribs tip, cut to 1-inch diameter
10 cups chicken broth
1/4 cup celery leaves
4 cloves garlic, cut in half
2 tbsp. light soy sauce
1 tbsp. sugar
1 tsp. white pepper
1 tsp. salt
1 cup Thai Jasmine rice
1/4 cup cilantro, thinly sliced
1/4 cup green onion, thinly sliced
3 stalks celery, cut to 3-inch diameter
crunchy pan fried garlic bits (see recipe below)
condiments (see note)

In large pot over high heat bring water to boil. Add pork ribs and bring to a boil for about 2 minutes. The reason to boil with water first is to prevent blood that comes of the ribs while you are cooking. So the broth will be clear.

Place ribs in a medium bowl and set aside.

In large pot over high heat bring chicken broth, celery and garlic to boil. Turn heat down to medium low, add ribs, light soy sauce, sugar, white pepper and salt. Let it simmer for an hour.

Take celery and garlic out of the pot. Turn heat up to medium, add Thai Jasmine rice for 10 minutes. Keep stirring every 3 or 4 minutes to prevent rice sticking to the bottom of the pot.

Turn off heat, add cilantro, green onion and celery leaves.

Crunchy Pan Fried Garlic Bits:

2 tbsp. chopped garlic
2 tbsp. vegetable oil

In a small pan over low heat with garlic and vegetable oil, Cook until brown, about 2 minutes.

Serve soup with crunch pan fried garlic bits on top and (your choice) condiment on the side.

Condiments:

Note: Thai dishes such as noodle soup, congee soup (porridge soup) or rice soup are served with condiments (fish sauce, sugar, chili vinegar or dry chili flakes) on the side.

Serves 4.

Submitted by: Natty's Pantry