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Soup & Stew
Malaysian
4 - 6 servings
20 minutes
1 hour
This is a comforting and filling Malaysian soup.
1 pound Winter Melon, peeled and cut into little finger-sized spears
3 cups water
1 ripe organic tomato, coarsely cut
4 cloves organic garlic, sliced
3 fresh peeled 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 lemongrass, bottom 5 inches and cut into 6 pieces and cracked (tap with mallet to release the flavor)
2 Kieffer lime leaves, fresh or frozen
1/2 cup organic cilantro (fresh) leaves and stems sliced
Warm cooked rice of choice
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.
Winter melon is not a sweet melon. It can be purchased, cut into pieces from Asian grocery stores.
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