Kumji Namo (Thai Pork & Tomato Noodle Soup)

Ingredients

• 1.5 pounds Pork Back Ribs (Asian‑style cut, separated between bones)
• 8 cups Unsalted Chicken or Pork Stock (Low‑sodium, for double‑strength broth)
• 3 tablespoons Fish Sauce (Thai fish sauce)
• 1 teaspoon Sugar (White granulated)
• 6 pieces Dried Mild Chilies (Wajillo) (Stem removed, cut into small pieces)
• 2 pieces Small Spicy Chilies (optional) (Add for extra heat if desired)
• 2 stalks Lemongrass (White part only, finely chopped)
• 1 inch Galangal (Peeled and minced)
• 2 tablespoons Cilantro Roots or Stems (Chopped)
• 4 cloves Garlic (Peeled)
• 2 pieces Shallots (Peeled and chopped)
• 1 teaspoon Fermented Shrimp Paste (Kapi) (Thai style)
• 1 tablespoon Fermented Soybean Paste (Tao) or Miso (Substitutes for traditional tuano)
• 2 tablespoons Neutral Oil (Vegetable or canola oil)
• 8 ounces Ground Pork (80% lean)
• 1 cup Cherry or Grape Tomatoes (Halved; sour varieties preferred)
• 200 grams Blood Tofu (Pork or Chicken) (Cut into 1‑inch cubes; pre‑cooked)
• 400 grams Rice Vermicelli (Komin) (Soak 1 hour, then briefly boil 7‑10 min)
• 0.25 cup Pickled Mustard Greens (Rinsed and chopped)
• 1 cup Bean Sprouts (Rinsed)
• 0.25 cup Fresh Cilantro Leaves (Chopped)
• 2 tablespoons Fried Garlic (Store‑bought or homemade)
• 1 piece Lime (Cut into wedges for serving)

Instructions

1. Prepare Ribs and Start Broth

   Separate the Asian‑style cut pork back ribs between the bones. Place the ribs in a large pot and cover with the unsalted stock. Add fish sauce and sugar, then bring to a gentle simmer.

   Time: PT15M

2. Simmer Ribs

   Let the ribs simmer gently for 45 minutes, partially covered, to extract flavor and create a double‑strength stock.

   Time: PT45M

   Temperature: low simmer

3. Grind Dried Chilies

   Remove stems from the dried mild chilies, cut into small pieces, and pulse in a coffee grinder until a fine powder forms. Set aside.

   Time: PT5M

4. Make Curry Paste

   In a glass measuring cup combine chopped lemongrass, galangal, cilantro roots, garlic, shallots, fermented shrimp paste, and fermented soybean paste. Use an immersion blender to blend until smooth, scraping the sides once. Add the ground chili powder and blend briefly to incorporate.

   Time: PT10M

5. Sauté Curry Paste

   Heat neutral oil in a skillet over medium heat. Add the curry paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears.

   Time: PT5M

   Temperature: medium

6. Cook Ground Pork

   Add the ground pork to the sautéed paste. Break it up with a spatula and cook for about 8 minutes until no longer pink and the pieces are no longer clumpy.

   Time: PT8M

   Temperature: medium

7. Combine Pork Mixture with Broth

   Transfer the cooked ground pork and curry paste mixture into the simmering rib broth. Stir to combine.

   Time: PT2M

8. Simmer Together

   Allow the ribs, broth, and pork mixture to simmer together for another 45 minutes so the flavors meld.

   Time: PT45M

   Temperature: low simmer

9. Add Blood Tofu and Tomatoes

   Add the cubed blood tofu and halved tomatoes to the pot. Cook for 4 minutes until the tomatoes are soft but still intact and the tofu is heated through.

   Time: PT4M

   Temperature: medium

10. Final Seasoning

    Taste the broth and add extra fish sauce, a pinch of salt, or more fermented soybean paste until the flavor is strong (it will be diluted by the noodles).

    Time: PT5M

11. Prepare Rice Vermicelli

    Soak the rice vermicelli in warm water for about 1 hour until pliable. Drain, then briefly boil for 7‑10 minutes until tender with a slight chew. Immediately transfer to a bowl of cold water to stop cooking, then drain.

    Time: PT5M

12. Assemble Bowls

    Divide the noodles among serving bowls. Ladle the hot broth with ribs, pork, tofu, and tomatoes over the noodles. Top with pickled mustard greens, bean sprouts, cilantro, fried garlic, and a lime wedge.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Back Ribs: Spare ribs
• Instead of Unsalted Chicken or Pork Stock: Water with extra bouillon
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Sugar: Honey (use less)
• Instead of Dried Mild Chilies (Wajillo): Dried Thai bird’s eye chilies (spicier)
• Instead of Galangal: Fresh ginger (different flavor)
• Instead of Cilantro Roots or Stems: Cilantro stems
• Instead of Shallots: Red onion (smaller)
• Instead of Fermented Shrimp Paste (Kapi): Fermented fish sauce
• Instead of Fermented Soybean Paste (Tao) or Miso: Miso paste
• Instead of Neutral Oil: Peanut oil
• Instead of Ground Pork: Ground chicken
• Instead of Cherry or Grape Tomatoes: Roma tomatoes, diced
• Instead of Blood Tofu (Pork or Chicken): Pork liver, cubed
• Instead of Rice Vermicelli (Komin): Thin rice noodles
• Instead of Pickled Mustard Greens: Kimchi (different flavor)
• Instead of Fried Garlic: Garlic chips

Equipment Needed

• Large Stock Pot (6‑qt)
• Cutting Board
• Chef's Knife
• Coffee Grinder
• Immersion Blender
• Skillet or Small Frying Pan
• Ladle
• Colander
• Bowl for Soaking Noodles
• Tongs
• Serving Bowls

Critical Steps — Do Not Skip

• Simmering the ribs for a full 45 minutes (and again after adding pork) to build a rich broth.
• Sautéing the curry paste until fragrant – this unlocks the aromatics.
• Seasoning the broth strongly before adding the noodles, as the noodles will dilute the flavor.

Chef Tips from the Video

• The soup tastes even better the next day as the flavors continue to meld.
• If blood tofu is unavailable, substitute with cubed pork liver for a similar texture and richness.
• For extra depth, add a splash of tamarind paste with the tomatoes.

Troubleshooting

Storage

Refrigerator: Store broth and noodles separately in airtight containers for up to 4 days.

Freezer: Freeze the broth (and cooked pork mixture) in portioned bags for up to 2 months. Thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the double‑strength broth a day ahead and refrigerate; reheat before use.
• Make extra curry paste, freeze in ice‑cube trays, and thaw as needed.
• Soak the vermicelli ahead of time and keep it in cold water until ready to cook.