Spicy Northeastern Thai Pork Ribs Soup

Prepare aromatics: Lightly crush the lemongrass stalks and galangal slices to release their fragrance. Halve the shallots.

Boil ribs: In a large pot, bring approximately 1.5 liters of water to a rolling boil. Add the pork ribs, crushed lemongrass, galangal, and halved shallots. Reduce heat and simmer gently for 60-90 minutes, or until the pork ribs are very tender and easily separate from the bone. Skim off any foam that rises to the surface.

Add heat and flavor: Add the kaffir lime leaves and crushed bird's eye chilies (adjust quantity to your spice preference) to the simmering soup. Continue to simmer for another 5 minutes to allow the flavors to infuse.

Season the soup: Stir in the fish sauce and fresh lime juice. Taste the soup and adjust the seasonings as needed, adding more fish sauce for saltiness or lime juice for sourness, until the balance is just right for your palate.

Finish and serve: Remove the pot from the heat. Stir in the toasted ground sticky rice (Khao Khua) and the fresh cilantro (and sawtooth coriander, if using). Ladle the hot soup into individual bowls and serve immediately.