This tom yum (Thai spicy soup) version is typical of the Northern provinces of Thailand. It is made with a slow boiled pork leg which makes the soup rich with meat juices. Like other 'soups' these are used as side dishes to rice, the guest spoons some of the soup from the shared plate onto their rice plate, and for this one, they take some of the soft pork meat.
1 Kg. Pork Legs
1 Tablespoon Chopped Galangal
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Red Onion
40 gms Mushrooms
4 Kaffir Lime Leaves
2 Tablespoons Lemon Juice
5 Tablespoons Fish Sauce
1 Tablespoon Chopped Bird Chillies
5 Dry Chillies ( Dry Toasted )
1 Ltr Water
1 Tablespoon Chopped Coriander Leaves
1. Clean the pork leg and remove any hair.
2. Grill for 5 minutes under a high heat just to brown the skin and add some flavour.
3. Boil in the water slowly for 3-4 hours, for the best stock, leave it to stand overnight. If the pan dries out during the boiling, add more water. At the end of the cooking, the pork should be very very soft with the meat falling away from the skin and bone and the water should be a good rich pork stock.
4. Add lemon grass, galangal, kaffir leaves, the chopped red onion, mushrooms and dried chillies and simmer until the mushroom are cooked.
5. Add the bird chillies, fish sauce, lemon juice and coriander leaves, and serve immediately when it is hot.
Thai Fragrant Rice