Low Carb Bak Kut Teh Soup
Indulge in the comforting warmth of Low Carb Bak Kut Teh Soup, a keto-friendly twist on the classic Malaysian-Chinese herbal pork rib soup. This aromatic dish combines tender, slow-simmered pork ribs with shiitake mushrooms, garlic, star anise, and cinnamon for a deeply flavorful broth that’s both savory and soothing. Infused with a blend of spices and umami-rich soy sauces, this low-carb version skips the traditional sugar and high-carb additions, making it a perfect choice for those following a ketogenic or low-carb diet. Ready in just a few hours, this hearty soup is an ideal make-ahead meal for cozy nights. Garnish with fresh green onions and coriander for a burst of color and freshness, and enjoy a bowl of healthy indulgence that’s as restorative as it is delicious.
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Ingredients
- 500 grams pork ribs
- 100 grams shiitake mushrooms
- 6 large garlic cloves
- 3 pieces star anise
- 2 sticks cinnamon sticks
- 5 pieces cloves
- 1 tablespoon black peppercorns
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1.5 liters chicken stock
- 1 teaspoon salt
- 2 stalks green onions
- 15 grams coriander leaves
Directions
Step 1
Begin by soaking the shiitake mushrooms in warm water for about 20 minutes until softened. Once rehydrated, remove the stems and slice them thinly.
Step 2
Peel and slightly crush the garlic cloves with the back of a knife to release their aroma.
Step 3
In a large pot, blanch the pork ribs in boiling water for about 5 minutes to remove impurities. Rinse the ribs under cold water and set aside.
Step 4
In the same large pot, combine chicken stock, blanched pork ribs, garlic, star anise, cinnamon sticks, cloves, and black peppercorns. Bring the mixture to a boil over medium-high heat.
Step 5
Once it reaches a boil, reduce the heat to low and simmer for approximately 2 hours, partially covered, to allow the flavors to meld and the ribs to become tender.
Step 6
Add the soaked shiitake mushrooms, dark soy sauce, light soy sauce, and salt to the pot. Continue to simmer for an additional 30 minutes.
Step 7
Taste the broth and adjust seasoning if necessary. The soup should be aromatic and have a deep, savory flavor.
Step 8
Finely chop the green onions and coriander leaves for garnish.
Step 9
Serve the soup hot, garnished with chopped green onions and coriander leaves.
Nutrition Facts
| Serving size | (2290.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2100.2 |
| Total Fat 136.6g | 0% |
| Saturated Fat 44.0g | 0% |
| Cholesterol 560mg | 0% |
| Sodium 7352.6mg | 0% |
| Total Carbohydrate 53.2g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 7.7g | |
| Protein 170.9g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 552.9mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 2335.4mg | 0% |
Source of Calories