Low Carb Bak Kut Teh
Experience the comforting flavors of traditional Bak Kut Teh with a low-carb twist in this hearty and aromatic recipe. Tender pork ribs are simmered in a rich broth infused with garlic, peppercorns, star anise, cinnamon, and herbal spices, creating a warming and flavor-packed soup. Low-carb vegetables like daikon radish and choy sum take center stage, making this dish both keto-friendly and nutritious. Earthy dried shiitake mushrooms add depth, while a dash of soy and fish sauce enhances the savory notes. Perfect for those who crave the soulful essence of this Malaysian-Singaporean classic without the carbs, this Low Carb Bak Kut Teh is easy to prepare and ideal for cozy family dinners or meal prep. Serve it piping hot, optionally garnished with fresh cilantro, and savor a bowl of wholesome, guilt-free goodness! Keywords: Low Carb Bak Kut Teh, keto-friendly soup, herbal pork rib soup, Asian low-carb recipes, healthy Bak Kut Teh.
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Recipe Information
Ingredients
- 500 grams Pork ribs
- 8 large Garlic cloves
- 1 tablespoon Peppercorns
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 5 pieces Dried shiitake mushrooms
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Fish sauce
- 1 teabag Herbal Bak Kut Teh spice mix
- 1.5 liters Water
- 1 teaspoon Salt
- 200 grams Daikon radish
- 100 grams Choy sum
- 10 grams Fresh cilantro (optional, for garnish)
Instructions
Begin by soaking the dried shiitake mushrooms in warm water for about 20 minutes until softened. Drain and set aside.
Rinse the pork ribs under cold water and trim any excess fat. Parboil in boiling water for 5 minutes to remove impurities, then rinse with warm water.
Peel the garlic cloves and gently bruise them with the side of a knife.
Slice the daikon radish into thick rounds.
In a large pot, combine 1.5 liters of water, pork ribs, garlic, peppercorns, star anise, cinnamon stick, cloves, and the herbal Bak Kut Teh spice mix.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Add the soy sauce, fish sauce, and salt. Stir gently to combine the ingredients.
Add the sliced daikon radish and soaked shiitake mushrooms to the pot.
Cover with a lid and let it simmer over low heat for 60-90 minutes or until the meat is tender.
In the last 5 minutes of cooking, add the choy sum to the pot and let it wilt.
Taste the soup and adjust seasoning if necessary.
Serve the Low Carb Bak Kut Teh hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 6061 mg | 264% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 7.2 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 642 mg | 49% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3578 mg | 76% | |
*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.
