Winter Melon Soup with Tiger Lilies Coriander and Mint

The Winter Melon Soup with Tiger Lilies Coriander and Mint Recipe the soup uses two traditional siuth east asian ingredients winter melon to a absorb the flavours and tiger lilies to lift the broth with a floral scent. When Choosing tiger lilies, make sure they are light golden in colour.


350g/120z winter melon
25glloz li gh t golden tiger lilies, soaked in hot water
for 20 minutes
salt and ground black pepper
1 small bunch each coriander
(cilantro) and mint, stalks removed, leaves chopped , to serve

For the stock:
25g/loz dried shrimp, soaked in water for 15 min utes
500g/1 1/4 Ib pork ribs
1 onion , peeled and quartered
175g/60z car rots, peeled and cut into chunks
15m/1 tbsp nUDe mam
15ml/1 tbsp soy sauce
4 black peppercorns

1 To make th e stoc k, drain and ri nse the dried shrim p. Put the pork ribs in a large pan and cove r with 2 litres/ 3 1/2 pin ts/8 cups water. Bring the water to the boil , skim off any fat, and add the dri ed shrimp and the remaining stock ingredients. Cover and simmer for l lh hours, then skim off any foam or fat. Cont inue simmering, un covered, for a furth er 30 minutes. Stra in and check the seasoning. You should have about 1.5 litres/2 lh pints/6 1/4 cups.

2 Halve the winter melon lengthways and remove the seeds and inner membrane. Finely slice the f lesh into half-moon s. Squeeze the soaked tiger lilies dry and tie th em in a knot.

3 Bring th e stock to the boil in a deep pan or wok. Red uce the heat and add the winter melon and tiger lilies. Simmer for 15- 20 minutes, or until the winter melon is tender. Season to ta ste, and scatter the herbs over the top.

Winter Melon Soup with Tiger Lilies Coriander and Mint
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