Thai · Authentic-ish Thai
Spicy Pork Rib Soup
320 kcal a serving, against 589 for the traditional version. That is 269 kcal off, or 46%, with 37.3g of protein. Serves 4. 2 hours.
What the traditional version is
Pork ribs, hacked into short pieces, simmered with garlic, coriander root, black pepper and fish sauce until soft. The bones release both gelatin and fat, leaving a clear but rich broth. Chunks of daikon and sometimes carrot bob about, soaking up the pork flavour, with lime and fresh coriander leaf added at the end for punch. It's all about the clean heat and the gentle porkiness, with a lingering, fatty mouthfeel.
What changed, and what each change costs
900g pork ribs with fat swapped for 700g trimmed pork shoulder
Pork ribs are half bones and a fair bit of fat, which makes the broth taste luxurious but also piles on the calories. Switching to well-trimmed pork shoulder drops a lot of the fat but keeps the meatiness. You'll get less gelatin in the broth - that's the price of losing the bones.
What it costs you. You lose the silky, lip-sticking finish that makes the classic bowl so moreish. The broth still tastes properly porky, but it's more honest and less luxurious. No one's going to pretend otherwise.
Cut water from 1400g to 1100g to compensate for less pork and bones
With fewer bones and less fat, you need to shrink the liquid so the broth doesn't taste like someone's washed up in it. Less water makes for a punchier, if thinner, soup.
What it costs you. You end up with a smaller bowl but more flavour in every sip. It's not quite as warming on a cold night, but you won't sit there missing the bone fat. Much.
Up the coriander and garlic just a touch
With less fatty depth, the broth needs extra fresh notes to keep it lively. A little more coriander and garlic brings some zip no one will complain about.
What it costs you. It's brighter, and the finish is fresher. The swap isn't heroic, but it keeps you from reaching for the fish sauce again and again.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 589 | 320 |
| Protein | 41.5g | 37.3g |
| Fat | 40.8g | 12.8g |
| Saturated fat | 14.1g | 4.4g |
| Carbohydrate | 12.5g | 13.3g |
| Protein per 100 kcal | 7.1g | 11.6g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Thai prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. fish.
The method is in the book
This soup refuses to fake it. If you're searching for that pork rib richness that glues your lips together, you'll notice what's missing the first time you sip. But it's still hearty, spicy and enough of a meal to keep you from raiding the fridge an hour later. You won't get that same slick broth, but the pork is still tender and the bowl stays clean. It's not the classic, but it's not shouting about being saintly either - just honest.
The quantities and the method for this dish are in Authentic-ish Thai, along with 50 more. It is not out yet. The swap kit is free in the meantime.