Keto Khao Soi with Braised Pork Ribs

Name: Keto Khao Soi with Braised Pork Ribs
Yield: Serves 2 servings
Ingredients: 4 cilantro roots; 2 cloves garlic, smashed; 2 teaspoons sea salt; 1.1 lbs pork ribs (about 500 grams); 1 package flat shirataki noodles for frying as topping; 1 package flat shirataki noodles; Oil for frying noodles; 1.8 oz khao soi curry paste without MSG or sugar (about 50 grams); 3/4 cup thick coconut milk (about 200 ml); 2 cups thin coconut milk (about 500 ml); 1 1/4 cups pork rib broth (about 300 ml); 1 tablespoon erythritol; 2 tablespoons olive oil; Chopped pickled mustard greens, to taste; Sliced shallots, to taste; Lime; Fried dried chili peppers

Rainbow @Rainbow_2456

Khonkean

This is a great dish to make while waiting for your intermittent fasting window to end (23/1). It takes some time, so it's perfect if you like making your own curry paste. ^^

Rainbow @Rainbow_2456

Khonkean

This is a great dish to make while waiting for your intermittent fasting window to end (23/1). It takes some time, so it's perfect if you like making your own curry paste. ^^

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Ingredients

Serves 2 servings

For the Braised Ribs
4cilantro roots
2 clovesgarlic, smashed
2 teaspoonssea salt
1.1 lbspork ribs (about 500 grams)
Noodles
1 packageflat shirataki noodles for frying as topping
1 packageflat shirataki noodles
Oil for frying noodles
Khao Soi Broth
1.8 ozkhao soi curry paste without MSG or sugar (about 50 grams)
3/4 cupthick coconut milk (about 200 ml)
2 cupsthin coconut milk (about 500 ml)
1 1/4 cupspork rib broth (about 300 ml)
1 tablespoonerythritol
2 tablespoonsolive oil
Toppings and Sides
Chopped pickled mustard greens, to taste
Sliced shallots, to taste
Lime
Fried dried chili peppers

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Steps

1

Make the braised pork ribs: Rinse the ribs and blanch them in boiling water for about 15-20 seconds to remove any blood. Then, fill a pot with water and bring to a medium heat (no need for a low simmer since we’re not making a clear broth). Add the cilantro roots and smashed garlic, then add the ribs. Skim off any foam as it forms. Once it comes to a boil, reduce the heat and simmer for about 3-4 hours. Set aside. (If using chicken drumsticks instead, just blanch them in hot water.)
2

Make the khao soi broth: Heat a pan over low heat and add the olive oil. Stir in the curry paste (the one I use contains palm oil, but as long as it’s free of MSG and sugar, it’s fine). Add 2-3 tablespoons of thick coconut milk to the curry paste and stir (no need to wait for the oil to separate). Add the braised ribs from step 1 (don’t add the broth yet) and stir for a bit. Pour in the remaining thick coconut milk and heat through. Add the thin coconut milk and the pork rib broth from step 1. Season with erythritol and salt. The flavor should be rich, slightly spicy, creamy, and a little sweet. Heat until hot but do not let it boil. (If using chicken drumsticks, stir-fry the curry paste with the drumsticks for 20 minutes before adding the coconut milk.)
3

Prepare the shirataki noodles: Rinse the noodles and blanch in hot water, then drain. Separate the portion you want to fry. Heat a pan with oil (I use coconut oil). Once hot, add the noodles and fry. For crispy noodles, fry them twice: after the first fry, when the noodles shrink a bit, remove them (they won’t be golden yet). Let them cool, then fry a second time until golden brown. For the remaining noodles, you can blanch them in the khao soi broth if you like, but shirataki noodles don’t absorb much liquid, so I just blanch them and set aside in a bowl.
4

To assemble: Place the noodles in a bowl, pour over the khao soi broth, and top with sliced shallots, pickled mustard greens, fried chili peppers, lime, and the crispy noodles.