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Tamarind Soup with Pork Ribs

A tangy soup with pork ribs and radish — so good! This tamarind soup is a hit with anyone who loves bold, zesty dishes. There's no potato here — instead it's built on radish and spinach. The flavor is incredible, and the tamarind paste is what gives it its special charm.

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Tamarind soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 9 g
Fats 61 % 19 g
Carbohydrates 10 % 3 g
218 kcal
GI: 100 / 0 / 0
    1. Peel the garlic and onion; press the garlic through a garlic press and dice the onion. Sauté the onion and garlic in the olive oil for 3–4 minutes. 2. Peel, wash, and coarsely cut the daikon. Wash the pork ribs and cut them into individual ribs. 3. Add the daikon and ribs to the onion and garlic, pour in the fish sauce, stir, cover, and braise for 10 minutes. 4. Add water until the ingredients are fully covered and cook for 10 minutes, skimming off any foam as it rises. 5. Stir in the tamarind paste and salt to taste, then continue cooking, covered, for 30–40 minutes. 6. Wash the tomato and spinach and cut the tomato into large pieces. Once the meat is tender, add the spinach and tomato and cook for another 5–6 minutes. The soup is ready — serve right away! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Tamarind - 239  kcal/100g
  • Pork ribs - 321  kcal/100g
  • White radish - 21  kcal/100g

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