This week we have another plain soup for you which isn't spicy. Stuffed Bitter Gourd in Clear Soup in Thai called “Tom Jeut Ma-ra Yud-Sai Moo-sub”. I am not too fond of bitter gourds but it is apparently good for your health and is used a lot in natural medicines. I like to served with chilli fish sauce. Chili fish sauce reduce bitterness well.
- 2 bitter gourds (momordica)
- 300 g. ground pork
- 50 g. vermicelli
- 1 tbsp minced garlic
- 2 coriander roots, finely chopped
- 2 tbsp soy sauce
- 2 tsp sugar
- 3 shitake mushrooms, sliced into well pieces
- 1 carrots, sliced into well pieces
- salt (to remove bitter taste from bitter gourd)
- 3 cups chicken stock (or water)
- white pepper powder
- coriander leaves (for garnishing)
- Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds.
- Leave it for 10-15 minutes, then wash with clean water.
- In a medium-sized bowl, add ground pork, garlic, clear noodle, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp).
- Knead until all ingredients mixed well.
- Then stuff the ground pork inside the sliced bitter gourd.
- Heat chicken stock (or water) in a pot over medium heat.
- Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp).
- Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).
- Remove from heat and transfer to a nice bowl.
- Sprinkle with white pepper powder and garnish with coriander leaves.
- Serve immediately with hot steamed rice.