Thai five-spice soup

Thai 5-spice soup (Kai Palo)

Course: Main Course, Soup
Cuisine: Chinese, Thai
Keyword: authentic Thai food, healthy recipe
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10 people
Author: Guide


  • 3 lbs Pork belly
  • 1.5 lbs Spare ribs
  • 10 oz Sour mustard
  • 1.5 lbs Chinese broccoli
  • 12 oz Fried tofu
  • 24 hard-boiled eggs
  • 3 Tbsp Palo powder
  • 9 oz Palm sugar
  • 1 cup White granulated sugar
  • 1 Tbsp black peppercorns
  • 7 heads pickled garlic and brine
  • 3 cups black soy sauce
  • 2 cups mushroom soy sauce
  • 2.5 cups seasoning sauce
  • 2 Cinnamon sticks
  • 5 Star aniseeds


  1. Boil a dozen of eggs in salted water(just a pinch of salt per a gallon of water), and then quench it in cool water, so peeling off the shell will be easier. Set aside

  2. Braise the pork ribs until tender

  3. Slice pork belly about ½ inch piece, and then you can add it if the simmered pork ribs are soft or tender.

  4. Wash and cut Chinese Broccoli obliquely, and separate stems and leaves. You can drop the stems to the pot in advance to let it soften.

  5. Unpack the green mustard, drain the juice and cut it about an inch long.

  6. add the sauces, 5-spice powder and everything in the pot, and let it simmer for about 30 minutes more

  7. Taste it again and adjust if needed