Vietnamese · Dinner
Chicken and Winter Melon Soup
Vietnamese chicken broth simmered with winter melon, dried shrimp, and shredded chicken thigh, finished with fish sauce, scallion, and cilantro. The soup stays light and clear, the melon turning translucent and soft, offering a clean, savoury bowl typically served with rice or on its own.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
330Calories
39.2gProtein
13.9gFat
10.8gCarbs
3.4gSugar
1.6gFiber
1980mgSodium
198mgChol
3.9gSat Fat
780mgPotassium
75mgCalcium
2.6mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Slice the chicken thigh thin against the grain, peel and cut the winter melon into thin half-moons, thinly slice the shallot, and soak the dried shrimp in warm water 10 minutes until softened.
2
Simmer
Bring the chicken stock and water to a simmer over medium heat in a small pot, add the soaked dried shrimp and shallot, and simmer 5 minutes until the broth smells savoury.
3
Simmer
Add the winter melon to the pot and simmer over medium heat for 10 minutes until the pieces turn translucent and a knife slides through easily, then slide in the chicken thigh slices, stirring gently for 6 to 8 minutes over medium-low heat until no longer pink.
4
Plate
Stir in fish sauce, salt, and white pepper, taste and adjust seasoning, then ladle into a bowl and scatter the sliced scallion and roughly chopped cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh
- 11 oz311g winter melon
- 2 tsp2 tsp dried shrimp
- 2 1/2 cups600ml chicken stock
- 1 cup240ml water
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 22 small shallot
