Can I use other types of melons?

While winter melon is the star, you can experiment with variations like fuzzy melon or wax gourd for unique flavor profiles.

Is this soup suitable for Chinese New Year banquets?

Absolutely! Its rich flavors and symbolic ingredients make it a perfect addition to festive celebrations.

Can I freeze the soup for later?

Freezing may alter the texture of the melon, but the flavors will remain intact. Reheat gently for a taste of winter warmth.

Are there any traditional Chinese medicine benefits?

Winter melon is considered a "yin food" in traditional Chinese medicine, believed to cool the body and balance energies.

How do you pick a winter melon for cooking?

Choose melons that are firm and free of any soft spots or blemishes. Opt for younger, smaller winter melons, which tend to be more crunchy and tender when cooked. Older and larger melons may have tough skin and fibrous flesh, so it's best to peel them before cooking.

Thai Winter Melon Soup with Baby Pork Ribs

Name: Thai Winter Melon Soup with Baby Pork Ribs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 5 large cloves of garlic; 1/4 cup cilantro stems cut into 1-inch pieces. Or 4 cilantro roots; 1 teaspoon ground white pepper or 2 teaspoon whole white peppercorns; 8 cups water or low to no sodium broth; 1 cube pork bullion; 1 teaspoon salt; 1.5-pound baby back ribs cut into 3-inch pieces; 1 pound Asian winter melon or Ash Guard cut into 1 1/2 inch pieces. Skin peeled off on older and tougher-skinned melon. Young melon with tender skin is okay to leave on if preferred.; 1 cup carrot, sliced into thin circular pieces.; 1 teaspoon fish sauce. Add more to taste at the end; 1 teaspoon soy sauce. Add more to taste at the end; 1/4 cup green onion, cut into 1-inch pieces.

Description

Thai Winter Melon Soup with Baby Pork Ribs is a delicious and comforting dish that can be enjoyed all year round. Its flavorful green broth, tender winter melon, and meaty pork ribs make it a satisfying and comforting meal that is easy to put together.

Ingredients

Scale

5 large cloves of garlic
1/4 cup cilantro stems cut into 1-inch pieces. Or 4 cilantro roots
1 teaspoon ground white pepper or 2 teaspoon whole white peppercorns
8 cups water or low to no sodium broth
1 cube pork bullion
1 teaspoon salt
1.5-pound baby back ribs cut into 3-inch pieces
1 pound Asian winter melon or Ash Guard cut into 1 1/2 inch pieces. Skin peeled off on older and tougher-skinned melon. Young melon with tender skin is okay to leave on if preferred.
1 cup carrot, sliced into thin circular pieces.
1 teaspoon fish sauce. Add more to taste at the end
1 teaspoon soy sauce. Add more to taste at the end
1/4 cup green onion, cut into 1-inch pieces.

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Instructions

Make the seasoning paste. To make this soup, start by pounding garlic, cilantro stems, and salt together to make a paste. Set it aside for later.
Prepping the melons. Next, peel and cut the winter melon into chunks. Clean and cut the baby's back ribs into smaller pieces.
Make the broth. Add pork bouillon, water, salt, and the seasoning paste to a large soup pot. Bring the 8 cups of cold water to a gentle simmer.
Cook the ribs. Put the baby's back ribs into the boiling water. Add fish sauce and soy sauce, and let the soup simmer over medium heat to mix the flavors.
Add the vegetables. Once the ribs are tender, add winter melon, carrots, and green onion, and allow the vegetables to absorb the flavors.
Season to taste and serve. Add cilantro and adjust the flavors with more fish and soy sauce as needed. Turn the heat off, serve this delicious soup in bowls, and enjoy the blend of flavors. Thai Jasmine is perfect for serving alongside the soup for added heartiness.

* Garnish your Thai soup with fresh cilantro leaves, chopped green onions, and a sprinkle of ground white pepper for that perfect finishing touch.

Notes

Feel free to leave the melon skin on for added texture, especially with younger melons. The bigger melons have tough skin that you must peel off.
Older melons will have larger and tougher seeds as well. If those are all you can find, scoop out the seeds and the fibrous pith and use only the winter melon flesh. Slice them into larger chunks, as the pieces will shrink some in the soup.
Look for pre-cut baby back ribs for a convenient and tidy cooking process. I asked the butcher at my grocery store (Safeway) to cut the pork into smaller pieces. (3 inch pieces)
Adjust fish sauce, soy sauce, and white pepper to tailor the flavors to your liking.
White pepper is spicier than black pepper. Adjust as needed according to your preference for an extra kick.

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Prep Time: 20
Cook Time: 25
Category: Soups
Method: Stovetop
Cuisine: Thai