Thai wintermelon soup bwht68a

Yield: 12 servings

Measure Ingredient
9 cups Water
\N \N Chicken and pork bones
3 \N Stalks celery -- cut 2\"
\N \N Pieces
5 tablespoons Fish sauce
1 teaspoon Salt
3 cups Wintermelon (Fak), peeled --
\N \N Seeds removed, cut
\N \N Into bite-sized chunks
1 teaspoon Chopped garlic
1 teaspoon Ground white pepper
1 cup Ground chicken
1 cup Ground pork
1 cup Shrimps -- shelled and
\N \N Deveine
2 cups Canned straw mushrooms --
\N \N Halv
¼ cup Green onions -- cut 1\"
\N \N Pieces
1 cup Chopped cilantro

Boil chicken and pork bones and celery in water for 2 mins. Lower the heat and simmer for ½ to 1 hour. While the broth is simmering, grind garlic, ¾ cup cilantro, and ground pepper in a blender and divide in 2 parts. Mix the first half with ground chicken and the second half with ground pork. Shape the meat mixture into ½" in diameter balls. Strain the broth in cheese cloth. Discard the bones and celery. Return the broth to the pot, add fish sauce and salt and bring to a rapid boil. Add wintermelon chunks and boil, covered, over medium heat until the melon is almost tender (about 10-15 mins). Add chicken and pork balls, shrimps and mushrooms. Cook a until the meat is done. Remove from heat. Spoon the soup into individual serving bowls and sprinkle green onions and the remaining cilantro. Makes 12 servings. From Gail Shimizu MM:MKVMXV03A Recipe By :

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