This classic Thai wintermelon soup is a comforting bowl of warmth that balances savory, herbal, and slightly sweet flavors. The clear broth, made by simmering chicken and pork bones with celery, provides a deep umami base without being heavy. Tender chunks of wintermelon absorb the broth’s essence, becoming soft and flavorful. Homemade meatballs made from ground chicken and pork, bound with a fragrant paste of garlic, cilantro, and white pepper, add texture and richness. Fresh shrimp and straw mushrooms contribute additional layers of seafood and earthiness. Finished with a sprinkle of green onions and cilantro, this dish is perfect for cold evenings or as a restorative meal. It&# 226;ÂÂs a harmonious blend of traditional Thai home cooking techniques and wholesome ingredients.
Thai Wintermelon Soup Bwht68 A
Description
This classic Thai wintermelon soup is a comforting bowl of warmth that balances savory, herbal, and slightly sweet flavors. The clear broth, made by simmering chicken and pork bones with celery, provides a deep umami base without being heavy. Tender chunks of wintermelon absorb the broth's essence, becoming soft and flavorful. Homemade meatballs made from ground chicken and pork, bound with a fragrant paste of garlic, cilantro, and white pepper, add texture and richness. Fresh shrimp and straw mushrooms contribute additional layers of seafood and earthiness. Finished with a sprinkle of green onions and cilantro, this dish is perfect for cold evenings or as a restorative meal. It's a harmonious blend of traditional Thai home cooking techniques and wholesome ingredients.Ingredients
Directions
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Place chicken and pork bones, celery, and water in a large pot. Bring to a boil.
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Reduce heat to low and simmer for 45 to 60 minutes to create a rich broth.
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While the broth simmers, blend garlic, 3/4 cup of cilantro, and ground white pepper in a blender until smooth.
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Divide the cilantro-garlic paste into two equal parts.
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Mix the first half of the paste with the ground chicken.
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Mix the second half of the paste with the ground pork.
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Shape the chicken and pork mixtures into small balls, approximately 1/2 inch in diameter.
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Strain the broth through a cheesecloth into a clean pot, discarding the bones and celery.
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Return the strained broth to the pot. Add fish sauce and salt. Bring to a rapid boil.
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Add the wintermelon chunks to the boiling broth. Cover and boil over medium heat for 10-15 minutes, until the melon is almost tender.
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Add the chicken and pork meatballs, shrimps, and straw mushrooms to the pot.
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Cook until the shrimp are pink and the meatballs are cooked through, about 3-5 minutes.
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Remove the pot from heat.
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Ladle the soup into individual serving bowls.
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Sprinkle each bowl with green onions and the remaining 1/4 cup of chopped cilantro.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Substitutions: If wintermelon is unavailable, you can substitute with zucchini or chayote, though the flavor profile will differ slightly. For a vegan version, omit the meat and shrimp, use vegetable broth, and replace fish sauce with soy sauce or mushroom soy sauce.
Tip: Blending the cilantro with garlic and pepper creates a fragrant binder that keeps the meatballs tender and flavorful. Ensure the meatballs are small so they cook quickly and evenly in the hot broth.
Safety: Ensure shrimp are fully cooked to avoid foodborne illness. The broth should be simmered, not just warmed, to ensure any bones or aromatics have released their full flavor and are safe to discard.
