Thai wintermelon soup bwht68a
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Water |
| Chicken and pork bones | ||
| 3 | Stalks celery -- cut 2\" | |
| Pieces | ||
| 5 | tablespoons | Fish sauce |
| 1 | teaspoon | Salt |
| 3 | cups | Wintermelon (Fak), peeled -- |
| Seeds removed, cut | ||
| 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 |
| Deveine | ||
| 2 | cups | Canned straw mushrooms -- |
| Halv | ||
| ¼ | cup | Green onions -- cut 1\" |
| Pieces | ||
| 1 | cup | Chopped cilantro |
Directions
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 :