Low Carb Bak Kut Teh

Experience the comforting flavors of traditional Bak Kut Teh with a guilt-free twist in this Low Carb Bak Kut Teh recipe. This aromatic pork rib soup is infused with a medley of warming spices, including star anise, cinnamon, and cloves, and elevated with a herbal spice mix for an authentic depth of flavor. Tender pork ribs, earthy shiitake mushrooms, and subtly sweet daikon radish simmer together to create a rich, flavorful broth, while crisp choy sum adds a burst of freshness. With minimal prep time and just 90 minutes of cooking, this low-carb version retains all the soul-soothing qualities of its classic counterpart while being perfect for keto or low-carb lifestyles. Serve it piping hot, garnished with fresh cilantro, for a nourishing and satisfying meal packed with bold flavors.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams Pork ribs
• 8 large Garlic cloves
• 1 tablespoon Peppercorns
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 4 pieces Cloves
• 5 pieces Dried shiitake mushrooms
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Fish sauce
• 1 teabag Herbal Bak Kut Teh spice mix
• 1.5 liters Water
• 1 teaspoon Salt
• 200 grams Daikon radish
• 100 grams Choy sum
• 10 grams Fresh cilantro (optional, for garnish)

Directions

Step 1

Begin by soaking the dried shiitake mushrooms in warm water for about 20 minutes until softened. Drain and set aside.

Step 2

Rinse the pork ribs under cold water and trim any excess fat. Parboil in boiling water for 5 minutes to remove impurities, then rinse with warm water.

Step 3

Peel the garlic cloves and gently bruise them with the side of a knife.

Step 4

Slice the daikon radish into thick rounds.

Step 5

In a large pot, combine 1.5 liters of water, pork ribs, garlic, peppercorns, star anise, cinnamon stick, cloves, and the herbal Bak Kut Teh spice mix.

Step 6

Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Step 7

Add the soy sauce, fish sauce, and salt. Stir gently to combine the ingredients.

Step 8

Add the sliced daikon radish and soaked shiitake mushrooms to the pot.

Step 9

Cover with a lid and let it simmer over low heat for 60-90 minutes or until the meat is tender.

Step 10

In the last 5 minutes of cooking, add the choy sum to the pot and let it wilt.

Step 11

Taste the soup and adjust seasoning if necessary.

Step 12

Serve the Low Carb Bak Kut Teh hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(2558.6g)

Amount per serving	% Daily Value*
Calories	1974.1

Total Fat 126.4g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat 1.6g
Cholesterol 474mg	0%
Sodium 6060.7mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 28.5g	0%
Total Sugars 7.2g
Protein 122.5g	0%

Vitamin D 770IU	0%
Calcium 642.0mg	0%
Iron 16.9mg	0%
Potassium 3578.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 24.1%

Carbs: 19.9%