Paleo Bak Kut Teh Soup
Warm up with the comforting essence of *Paleo Bak Kut Teh Soup*, a wholesome and aromatic dish that reimagines the traditional Malaysian and Singaporean favorite with paleo-friendly ingredients. This hearty pork rib soup is infused with bold spices like star anise, cinnamon, and cloves, balanced by the peppery kick of black and white peppercorns. Enhanced further with a touch of coconut aminos for that umami depth, the broth is brimming with tender pork, Chinese cabbage, and shiitake mushrooms, making it as nourishing as it is flavorful. Slow-simmered to perfection, this Paleo Bak Kut Teh Soup is gluten-free, soy-free, and packed with natural goodness, making it an ideal choice for those following a paleo or clean-eating lifestyle. Enjoy it piping hot, garnished with fresh green onions and cilantro, for a soul-satisfying dinner that’s irresistibly rich in taste and nutrients!
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Recipe Information
Ingredients
- 750 grams pork ribs
- 6 pieces garlic cloves
- 2 pieces star anise
- 1 piece cinnamon stick
- 5 pieces cloves
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon white peppercorns
- 30 grams ginger
- 1500 milliliters water
- 60 milliliters coconut aminos
- 2 teaspoons sea salt
- 300 grams Chinese cabbage
- 100 grams shiitake mushrooms
- 2 stalks green onions
- 10 grams cilantro
Instructions
Rinse the pork ribs under cold water and pat dry. Peel and lightly crush the garlic cloves.
Peel and slice the ginger into thick pieces.
In a large pot, combine pork ribs, crushed garlic, ginger slices, star anise, cinnamon stick, cloves, black peppercorns, fennel seeds, and white peppercorns.
Add 1500ml of water to the pot and bring to a boil over high heat.
Once boiling, reduce the heat to low and let it simmer uncovered for 1 hour 30 minutes, skimming off any scum that rises to the surface.
Slice the Chinese cabbage and the shiitake mushrooms while the soup is simmering.
After simmering for 1 hour 30 minutes, add coconut aminos and sea salt to the pot. Stir well.
Add the sliced Chinese cabbage and shiitake mushrooms to the pot and continue to simmer for another 30 minutes.
Taste the soup and adjust seasoning if necessary. You may want to add more salt or coconut aminos to suit your preference.
Once cooked, ladle the soup into bowls. Garnish with chopped green onions and cilantro.
Serve hot and enjoy your Paleo Bak Kut Teh Soup.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 6482 mg | 282% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 19.3 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 828 mg | 64% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3526 mg | 75% | |
*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.
