Thai cuisine · Soups & Stews

Gaeng Jued Mara Yat Sai

Clear broth with bitter melon rings stuffed with seasoned ground meat and simmered until tender.

Ingredients · for 4 servings

• 2 bitter melons (about 400 g)
• 300 g ground chicken
• 1.2 l chicken stock
• 4 cloves garlic
• 1/2 bunch coriander (with roots)
• 1 tsp white pepper
• 3 tbsp light soy sauce
• 1 bunch spring onions
• 50 g glass noodles
• 1 tsp sugar
• Salt

Instructions

1. Wash the bitter melons, cut into 4 cm thick rings, and scoop out the spongy center cleanly with a spoon; soak the rings in cold salted water for 10 min., which removes some of the bitterness.
2. Soak the glass noodles in warm water for 5 min., drain, and cut into short pieces.
3. Pound the coriander roots with garlic, white pepper, and a pinch of salt in a mortar into a paste, then knead firmly with the ground chicken, glass noodles, and 1 tbsp soy sauce.
4. Pat the bitter melon rings dry and press the filling firmly into the openings so it sits flush on both sides.
5. Bring the chicken stock to a boil, add the stuffed rings side by side, and simmer covered over low heat for 30–35 min., until the bitter melon is translucent and tender and the filling is firm.
6. Season with the remaining soy sauce and sugar, sprinkle with spring onion rings and coriander leaves, and serve two rings per portion with plenty of broth in deep bowls.