Somlah Machoo Soup

Description

 * Serving Size: 4

Ingredients

 * 2 stalks of lemongrass, thinly sliced
 * 5 garlic cloves, coarsely chopped
 * 1 tablespoon peeled, coarsely chopped galangal
 * 1 large shallot, coarsely chopped
 * 1 tablespoon of chopped fresh cilantro
 * 1/4 teaspoon turmeric
 * 2/3 cup water
 * To make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 munintes.
 * 2 1/2 pounds of baby back ribs, cut into 1 1/2-inch pieces across the bone, then cut between the bones
 * 1 tablespoon prahok ( optional )
 * 5 cups of water
 * 3 tablespoons of fish sauce
 * 1 1/2 tablespoon of salt
 * 1 tablespoon of sugar
 * 1 cup of tamarind juice
 * 1-1 1/2 pounds of Chinese watercress or regular watercress, cut into 2-inch pieces
 * Julienned red bell pepper, for garnish

Directions

 * 1) Transfer the paste to a large pot, stir in the ribs and prahok (if using) and cook over medium-high heat, stirring well, for 5 to 6 munintes.
 * 2) Add the water, fish sauce, salt and sugar and bring to a boil over high heat.
 * 3) When the soup has reached a boil, skim, reduce the heat and simmer, partially covered, until the ribs are tender, about 1 1/4 hours.
 * 4) Stir in the tamarind juice and watercress, remove from the heat and serve in bowls, garnished with slices of red pepper.