Ingredients
Scale
- 2 pounds pork ribs
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 apple, diced
- 1 cup coconut milk
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and brown the pork ribs on all sides.
- Remove ribs and set aside, then add onion, carrots, celery, and garlic to the pot. Sauté until tender.
- Stir in curry powder and cumin, cooking for 1 minute until fragrant.
- Add diced tomatoes, chicken broth, apple, and return the ribs to the pot.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is tender.
- Stir in coconut milk and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- This soup can be made a day ahead and tastes even better the next day.
- Serve with rice or naan for a complete meal.
- Feel free to add your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg