Bitter gourd is my favorite choice for summer soup. Though the name indicates bitterness, when you are familiar with the taste and like that bitterness, you don’t feel it bitter at all because what you feel is a sweet bitterness.
The soup made with bitter gourd is often very mild and fresh. Small ones are our preference. I do not often cook with the large bitter gourd. The prawns in these soup not only add flavor to the soup but also the firm crisp texture as well. I do not use any fat in this soup, so the broth is very clear and gentle. During hot summer days eating too greasy food is not so pleasant to the mouths. Actually, I can have this soup several times a week without getting bored.
Ingredients (serves 2)
- 250g small bitter gourds, seeded and sliced
- 10-12 large prawns, peeled, deveined and halved
- 1 tsp fish sauce
- 1/8 tsp ground black pepper
- 1/2 tsp oyster sauce
- cilantro leaves, chopped
- Combine the prawns, pepper and oyster sauce.
- Heat a medium saucepan over medium heat. Add the prawns and cook for 2 minutes, then remove from the saucepan.
- Add about 500ml water to the saucepan, bring to the boil. Add the sliced bitter gourds and cook until the bitter gourds are crisp tender.
- Stir in the cilantro leaves. Remove from heat and serve.