Pork soup with coconut milk

Among the first dishes of Thai cuisine, pork soup with coconut milk occupies a special place: almost all of its ingredients are familiar to us, and coconut milk gives familiar food a taste of hot tropical summer. So it turns out for some reason that I cook it in late spring, again forgetting this culinary recipe for a whole year. It is difficult to name the reason, it seems that all products can be bought constantly, but, apparently, it is in the spring that fatigue from rainy autumn and exhausting winter has accumulated so much that I really want something really "sultry". I cut the meat into small cubes and boil it in slightly salted water, then pour in olive oil and pork carcass until the liquid evaporates. In a separate saucepan, I cook the grated celery root and the white part of the leek. I also add grated nutmeg and meat here. When the soup is ready, I turn off the fire, salt and pepper and add coconut milk and vinegar. I start cooking meat and leeks with nutmeg at the same time. I saw this recipe on a nutmeg package and decided to try it, and when I cooked it, it turned out to be so delicious that pork soup with coconut milk appeared on the table several times in a row.