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Winter Melon Soup (Sup Masak)
By Melissa’s Corporate Chefs


1 pound Winter Melon peeled and cut into little finger-sized spears
3 cups Water
1 ripe Organic Tomatoes coarsely cut
4 cloves Organic Garlic sliced
3 Shallots sliced
1/2 piece Ginger Root sliced
1/4 cup Water
1 teaspoon Vegetable Oil
1 cup Coconut Milk
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Chile Powder
1/4 teaspoon Sugar
1 stalk Lemon Grass bottom 5 inches and cut into 6 pieces and cracked (tap wiht hammer to release the flavor)
2 Kieffer Lime Leaves
1/2 cup Coriander (fresh) leaves and stems sliced


Put the winter melon into a pan with the water and bring to a boil.

Cover and simmer over low heat for half an hour.

Add the tomato and continue to cook for another half an hour, or until the melon is soft and translucent.

Process the garlic, shallots, and ginger with the water to a smooth paste.

Heat the oil in a nonstick skillet and stir-fry the spice paste over low heat for 2 minutes.

Add the coconut milk, salt, pepper, sugar, chile powder, lemon grass, and lime leaves, and simmer for 10 minutes.

Add this mixture to the pan of winter melon.

Simmer the soup over low heat for 15 minutes.

Adjust the salt, sugar, and chile powder.

Stir in the coriander leaves and simmer 1 more minute.

Serve warm with rice.