Thai Winter Melon Soup with Chicken
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The next time you’re feeling a bit under the weather, try this healthy Thai winter melon soup with chicken. The broth is light and comforting, the winter melon melts into the soup, and the chicken is so incredibly tender and soft.
What is winter melon soup?
Winter melon soup is a light, healthy Asian soup made with winter melon, meat (like chicken or pork), and a clear broth. The melon softens as it cooks, giving the soup a gentle, mild flavor. It’s often simmered with herbs, garlic, and sometimes mushrooms for extra depth.
How to cut winter melon for soup
To prepare winter melon for soup, peel off the green skin, scoop out the seeds, and slice the flesh into bite-sized cubes or thin half-moons. Here’s a quick step-by-step:
- Rinse the melon and pat it dry.
- Cut it in half (or quarters if it’s large).
- Scoop out the seeds using a spoon.
- Use a knife or peeler to remove the outer skin.
- Slice into chunks or half-moons, about 2–3 cm thick, small enough to cook through but not fall apart.
Got leftovers? Use them in my winter melon curry!
Ingredient notes & substitutes
You’ll find everything you need for this recipe at your nearest Asian market or grocery store. For exact measurements, head to the recipe card below!
- Water – Forms the base of the broth.
- Winter melon – Winter melon is a large, mild-tasting gourd with pale green flesh. It turns soft and translucent when cooked, making it perfect for soups and stews in Asian cooking. It’s also known as ash gourd or wax gourd.
- Chicken drumsticks – Add rich flavor and natural collagen to the broth; bone-in pieces give the best taste. Pork ribs can be used as an alternative.
- Light soy sauce – Gives the soup with winter melon a light, savory note.
- White pepper powder – Feel free to add more or less to taste.
- Chicken bouillon powder – Boosts umami and saltiness. I use Rosdee, a Thai seasoning brand, but Knorr can be used instead.
- Salt – Reduce if your bouillon is very salty.
- Coriander root – Often used in Thai soups; substitute with cilantro stems if unavailable.
- Garlic – Use fresh for best results.
- Cilantro, green onions (optional) – Optional garnish that adds freshness and color.
How to cook winter melon soup with chicken
Step 1: Bring water to a boil in a pot over medium heat. Add garlic, coriander root, and chicken drumsticks, then reduce to a simmer. Skim off any foam or impurities that rise to the top, and flip the drumsticks if needed. Simmer for 20–25 minutes until the chicken starts to soften.
Step 2: Add the chopped winter melon, light soy sauce, chicken bouillon powder, salt, and white pepper. Let the soup simmer for another 10–20 minutes, or until the melon turns translucent and tender, but not mushy!
Step 3: Taste and adjust seasoning if needed. Just before serving, finish your soup with freshly chopped green onions and cilantro.
More Thai soup recipes to try
- Thai mushroom soup
- Tom yum shrimp
- Tom kha gai
- Bamboo soup
- Tom jued (vegetable soup)
This Thai winter melon soup recipe is low in carbs and calories, with no oil or added sugar. It’s perfect for a healthy lunch or light dinner, especially on cooler days or when you’re feeling under the weather. Let me know if you tried it by leaving a comment and rating below! Follow along on Facebook, Instagram, and Pinterest for more!
Thai Winter Melon Soup with Chicken
Equipment
- cutting board and knife
- Pot for simmering the soup
- Soup ladle
- Skimmer or spoon for removing impurities from the broth
Ingredients
- 1 l water
- 400 g winter melon
- 2 chicken drumsticks
- 2 cloves garlic
- 2 coriander root
- 2 tsp chicken bouillon powder
- 0.5 tbsp light soy sauce
- 1 tsp salt
- 0.5 tsp white pepper powder
- green onions, optional garnish
- cilantro, optional garnish
Instructions
- Simmer the broth: In a large pot, add water, garlic, coriander root, and chicken drumsticks. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the top, and flip the drumsticks if needed. Simmer for 20–25 minutes until the chicken starts to soften.
- Add winter melon and seasonings: Add the chopped winter melon, light soy sauce, chicken bouillon powder, salt, and white pepper. Simmer for another 10–20 minutes, or until the melon turns translucent and tender, but not mushy.
- Finish and serve: Taste and adjust seasoning if needed. Just before serving, garnish with freshly chopped green onions and cilantro.
Notes
- Use the nutrition card in this recipe as a guideline.
