Pork in Coconut Broth ต้มข่าหมู.

Pork in Coconut Broth ต้มข่าหมู.

If you could put Thailand in a bowl, this broth would be it! Bold, spicy, creamy, intensely aromatic and packed full with quintessential Thai ingredients. The broth is hot and sour with rich creaminess of the coconut milk. It's called a broth but eaten as a curry, so serve alongside beautifully perfumed, delicious and fluffy Thai Jasmine rice.

Serves 4.

   For the pork.

400g pork loin steaks, sliced thinly.

Place the sliced pork in a large bowl with a tablespoon of salt.

Pour over enough cold water to cover the meat.

Leave aside until needed.

   For the broth.

In a large saucepan, put in

-400ml full fat coconut milk,

-400ml stock,

-2tbsp fish sauce,

-2tsp tamarind purée,

-6cm sliced galangal,

-2 stalks sliced lemongrass,

-5 sliced shallots,

-3 cloves crushed garlic,

-8-10 kaffir lime leaves,

-a small handful of coriander,

-5 dry chillies,

-3 fresh chillies.

Leave to simmer on gentle heat for around 20 minutes.

Turn the heat up and bring the broth up to the boil, add

-150g sliced mushrooms,

-4 sliced tomatoes.

Continue to cook until the mushrooms are cooked through, add

-(drained) pork slices.

These are sliced so thin and should only take 30 seconds to cook.

Taste and adjust the seasoning.

Stir through 4 sliced spring onions.

Serve with lime and rice.