Fill a pot with enough water to cover the ingredients and add 1 tablespoon salt. Bring to a boil, add the pork rib tips, and simmer until tender. Skim off any foam that forms on the surface.

After simmering the pork ribs for a while, add the chicken feet and continue to cook until they are tender.

Heat a little vegetable oil in a pan. Sauté the Nam Ngiao curry paste, then add the ground pork. Stir to combine with the curry paste, then add the chopped tomatoes and cook for a few minutes.

Pour the pork and curry mixture into the pot with the broth. Simmer over low heat for a while.

Let the broth reduce slightly, then season with 1 more teaspoon salt and the pork-flavored seasoning powder. Taste and adjust the seasoning as needed—the flavor should be slightly salty and a bit tangy from the tomatoes.

Fry the minced garlic until golden to use as a topping.

To serve, ladle the soup over khanom jeen noodles and top with fried garlic, cilantro, and fried dried chilies. Serve with fresh bean sprouts on the side.