Tom Jeud Ma-Ra Yat-Sai (Stuffed Bitter Gourd in Clear Soup)

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.