Paleo Bak Kut Teh Soup

Warm your soul with this aromatic Paleo Bak Kut Teh Soup, a healthy and flavorful twist on the classic Malaysian-Chinese dish. Packed with tender pork ribs, fragrant spices like star anise, cinnamon, and cloves, and nutrient-rich vegetables such as Chinese cabbage and shiitake mushrooms, this hearty soup is simmered to perfection in a savory broth enhanced with coconut aminos and a hint of white pepper. This paleo-friendly version skips soy-based ingredients, making it both wholesome and gluten-free. Perfect for cozy dinners or anytime you're craving a comforting, nutrient-dense meal, this soup is finished with fresh cilantro and green onions for a flavorful garnish. Ready in just over two hours with minimal prep time, it’s an excellent way to enjoy a nourishing paleo meal that's bursting with traditional taste.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 750 grams pork ribs
• 6 pieces garlic cloves
• 2 pieces star anise
• 1 piece cinnamon stick
• 5 pieces cloves
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 1 tablespoon white peppercorns
• 30 grams ginger
• 1500 milliliters water
• 60 milliliters coconut aminos
• 2 teaspoons sea salt
• 300 grams Chinese cabbage
• 100 grams shiitake mushrooms
• 2 stalks green onions
• 10 grams cilantro

Directions

Step 1

Rinse the pork ribs under cold water and pat dry. Peel and lightly crush the garlic cloves.

Step 2

Peel and slice the ginger into thick pieces.

Step 3

In a large pot, combine pork ribs, crushed garlic, ginger slices, star anise, cinnamon stick, cloves, black peppercorns, fennel seeds, and white peppercorns.

Step 4

Add 1500ml of water to the pot and bring to a boil over high heat.

Step 5

Once boiling, reduce the heat to low and let it simmer uncovered for 1 hour 30 minutes, skimming off any scum that rises to the surface.

Step 6

Slice the Chinese cabbage and the shiitake mushrooms while the soup is simmering.

Step 7

After simmering for 1 hour 30 minutes, add coconut aminos and sea salt to the pot. Stir well.

Step 8

Add the sliced Chinese cabbage and shiitake mushrooms to the pot and continue to simmer for another 30 minutes.

Step 9

Taste the soup and adjust seasoning if necessary. You may want to add more salt or coconut aminos to suit your preference.

Step 10

Once cooked, ladle the soup into bowls. Garnish with chopped green onions and cilantro.

Step 11

Serve hot and enjoy your Paleo Bak Kut Teh Soup.

Nutrition Facts

Serving size	(2872.2g)

Amount per serving	% Daily Value*
Calories	2529.3

Total Fat 181.3g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 705mg	0%
Sodium 6482.4mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 20.0g	0%
Total Sugars 19.3g
Protein 167.0g	0%

Vitamin D 18IU	0%
Calcium 827.7mg	0%
Iron 18.4mg	0%
Potassium 3526.2mg	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: 63.7%

Protein: 26.1%

Carbs: 10.2%