Thai Chicken & Bitter Melon Soup Recipe
Ingredients:
- ½ Chicken Breast
- ½ Bitter Melon
- 3 - 4 Coriander/Cilantro Leaves
- 1 Stalk Lemongrass
- 1 - 2 in. Piece Galangal Root
- 2 - 3 Cloves of Garlic
- 2 or more Thai Hot Chilis
- 1 Tbsp. Light Soy Sauce
- 1 Tsp. Sugar
- 1 Tbsp. Coconut Oil
Instructions:
- Remove chicken breast skin and cut into ½ in. cubes.
- Slice the melon across into about 1 in. slices, then remove the inner core and seeds and discard them. Cut the outer part into small bite-sized pieces.
- Chop the coriander stems and leaves very fine, until you get about 2 tablespoons of the chopped herb.
- Cut 3 slices of galangal off the main root and then cut them into very small pieces. Peel the garlic.
- Using a mortar and pestle or spice grinder, grind the galangal until it is a rough pulp, then add the garlic and chilies. Grind everything together until no large chunks remain, and it is well blended.
- Using a medium sauce pan or soup pot over low heat, add 1 Tbsp. coconut oil, let it get barely hot, then add the herb and chili mixture. Fry it off until it is nearly cooked. Keep the heat low and cook for longer.
- Add the chunks of chicken to the pot and stir it into the oily herbs. Fry until the chicken is nearly done, which should take only about 2 minutes or so.
- Next add 2 cups of water to the pot and stir everything well. Add the soy sauce and sugar. Heat over medium heat until boilng.
- Add the cut melon and bring it back to a hard boil. Reduce the heat until it is barely boiling and cook for about 7-8 minutes. Stir often and when the melon starts to become tender, and loses bitter taste, it is done.
- Add salt to taste. Stir in about half of the chopped coriander, saving the remainder for a garnish.
