Tom Yum Beef Ribs Keto Recipe
Embark on a flavorful culinary journey with this Tom Yum Beef Ribs Keto recipe, a delightful twist on the classic Thai soup, tailored to fit a keto lifestyle. This hearty dish blends tender beef ribs with aromatic herbs and spices, creating a savory, tangy broth that’s perfect for a weekend meal.
Ingredients:
For the Beef Ribs:
- 500 grams beef ribs
- 3 green tomatoes, cut into large pieces
- 8 Thai bird chilies, sliced diagonally
- 1 stalk green onion, sliced diagonally
- 5 coriander leaves, finely chopped
- 2 kaffir lime leaves, finely chopped
- 3 tablespoons apple cider vinegar (ACV), to taste
For the Broth:
- 1800 ml beef stock
- 3 stalks lemongrass, smashed
- 3 cm ginger, smashed
- 3 kaffir lime leaves
- 1 cm galangal, smashed
- 2 teaspoons chili oil (optional)
- 1/2 teaspoon salt
- 3 Thai bird chilies, ground
- 4 large red chilies, ground
- 2 garlic cloves, crushed
Instructions:
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Prepare the Beef Ribs:
- Clean the beef ribs thoroughly. Place them in a pressure cooker and cook for approximately 45 minutes until tender. Set aside.
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Make the Broth:
- Bring the beef stock to a boil. Add the smashed lemongrass, ginger, galangal, and kaffir lime leaves. Allow the mixture to simmer until the flavors meld, then strain the broth to remove solids.
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Cook the Soup:
- Return the strained broth to the pot and bring it back to a simmer. Add the cooked beef ribs, sliced chilies, green onions, and the leaves (excluding the coriander leaves). Simmer until all ingredients are well incorporated and flavors are developed.
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Finish the Soup:
- Just before serving, stir in the apple cider vinegar and chopped coriander leaves. Add the green tomato slices and cook briefly until they are tender but still intact.
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Serve:
- Ladle the hot soup into bowls. Optionally, garnish with fried shallots if desired.
Enjoy your keto-friendly Tom Yum Beef Ribs, a perfect blend of spice and tang that will elevate any weekend gathering.
