Paleo Bak Kut Teh

Discover the comforting warmth of Paleo Bak Kut Teh, a wholesome twist on a traditional Malaysian-Chinese herbal soup. This recipe swaps the usual soy-based seasonings for paleo-friendly alternatives like coconut aminos and fish sauce, delivering rich, savory flavors while staying true to clean eating principles. Tender pork ribs are slow-simmered with aromatic spices like star anise, cinnamon, and black peppercorns, alongside a hearty medley of garlic, onion, and ginger, creating a deeply flavorful broth. Nutrient-packed bok choy and earthy mushrooms are added for a nourishing touch, making this dish as healthy as it is satisfying. Ready in just over two hours and perfect for a chilly evening, Paleo Bak Kut Teh is a comforting, gluten-free, and dairy-free soup that’s ideal for modern paleo lifestyles. Whether you serve it as a one-pot meal or pair it with cauliflower rice, this aromatic dish is sure to impress!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 2 pounds pork ribs
• 10 garlic cloves
• 1 large onion
• 3 star anise
• 1 cinnamon stick
• 5 whole cloves
• 1 tablespoon black peppercorns
• 2 inches ginger
• 8 cups water
• 0.25 cup coconut aminos
• 2 tablespoons fish sauce
• 8 ounces white button mushrooms
• 2 heads bok choy
• 0.5 cup chopped scallions
• 0.25 cup fresh cilantro

Directions

Step 1

Start by rinsing the pork ribs under cold water to remove any excess blood and impurities. Pat them dry with paper towels.

Step 2

Peel the garlic cloves and slice the ginger into thin rounds. Set aside.

Step 3

In a large pot, add the pork ribs and cover them with water. Bring to a boil over high heat, and then reduce the heat to medium. Allow the pork to parboil for about 5 minutes. This helps to further remove impurities.

Step 4

Drain the pork and rinse the pot. Add the parboiled pork ribs back into the pot along with 8 cups of fresh water.

Step 5

Add the peeled garlic, sliced ginger, whole onion, star anise, cinnamon stick, whole cloves, and black peppercorns into the pot.

Step 6

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 hours, or until the pork ribs are tender.

Step 7

While the soup is simmering, clean and slice the white button mushrooms, and separate the bok choy leaves.

Step 8

After 1.5 hours of simmering, remove the whole onion from the soup. Add the coconut aminos and fish sauce, gently stirring to combine.

Step 9

Add the sliced mushrooms into the pot and cook for an additional 10 minutes.

Step 10

In the final 5 minutes of cooking, add the bok choy and let it soften slightly.

Step 11

Adjust the seasoning if necessary, adding a bit more fish sauce or coconut aminos to taste.

Step 12

Ladle the Bak Kut Teh into bowls, making sure to include both ribs and broth. Garnish with chopped scallions and freshly chopped cilantro.

Step 13

Serve hot and enjoy your Paleo Bak Kut Teh!

Nutrition Facts

Serving size	(3778.1g)

Amount per serving	% Daily Value*
Calories	3074.5

Total Fat 218.1g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 852.7mg	0%
Sodium 4558.9mg	0%
Total Carbohydrate 79.7g	0%
Dietary Fiber 20.0g	0%
Total Sugars 28.8g
Protein 208.1g	0%

Vitamin D 15.9IU	0%
Calcium 999.0mg	0%
Iron 24.2mg	0%
Potassium 5180.3mg	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: 63.0%

Protein: 26.7%

Carbs: 10.2%