Bak Kut Teh Soup
Warm your soul with the rich, aromatic flavors of Bak Kut Teh Soup, a beloved Malaysian and Singaporean herbal pork rib dish that’s as comforting as it is nourishing. This recipe combines tender, fall-off-the-bone pork ribs with a fragrant medley of spices like star anise, cinnamon, and white peppercorns, simmered to perfection in a deeply flavorful broth. Whole garlic cloves and soy sauces infuse the soup with savory depth, while the optional garnish of fresh spring onions and coriander adds a bright, refreshing touch. Served traditionally with steamed rice or noodles, this hearty soup is the ultimate crowd-pleaser for family dinners or cozy evenings at home. Perfect for fans of Asian cuisine, this Bak Kut Teh recipe is easy to follow and brings authentic herbal flavors right to your kitchen. Keywords: Bak Kut Teh, pork rib soup, herbal soup, Malaysian cuisine, Singaporean cuisine, easy Asian recipes.
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Recipe Information
Ingredients
- 1 kg Pork ribs
- 10 whole Garlic cloves
- 1 tablespoon White peppercorns
- 3 whole Star anise
- 2 sticks Cinnamon stick
- 5 whole Cloves
- 1 tablespoon Fennel seeds
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 liters Water
- 4 stalks Spring onions
- 2 tablespoons Coriander leaves
Instructions
Rinse the pork ribs under cold water and cut them into smaller sections if needed. In a large pot, bring about 2 liters of water to a boil, add the ribs, and parboil for 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
In a tea bag or a piece of muslin cloth, combine white peppercorns, star anise, cinnamon sticks, cloves, and fennel seeds. Tie it securely to form a spice bag.
In a large pot, add the parboiled ribs, garlic cloves (whole but smashed), and the spice bag.
Add 2 liters of water to the pot. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the ribs are tender.
Remove the spice bag and discard it. Add soy sauce, dark soy sauce, salt, and sugar to the broth. Adjust seasoning to taste.
Continue simmering the soup for another 30 minutes to allow flavors to meld.
Slice the spring onions thinly and chop the coriander leaves.
Serve the Bak Kut Teh hot, garnished with sliced spring onions and coriander leaves, accompanied by steamed rice or noodles.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
