Ingredients
- 1 large Winter Melon
- 4 large eggs
- 5 red chili peppers
- 2 bird’s eye chilies
- 3 devil’s chilies (optional for extra heat)
- 2 small turmeric roots
- 1 clove garlic
- 1 small shallot
- 1 packet coconut milk powder (such as Kara)
- 3 cups water
- Salt, Royco seasoning, and sugar (to taste)
Instructions
-
Prepare the Eggs: Start by boiling the eggs for about 15-20 minutes until they are hard-cooked. Once done, set them aside.
-
Prepare the Winter Melon: Cut the winter melon into thin, matchstick-sized pieces, similar to the size of a matchstick. Rinse the pieces thoroughly under cold water.
-
Make the Spice Paste: In a mortar and pestle, grind the garlic, red chilies, bird’s eye chilies, and turmeric roots into a smooth paste.
-
Cook the Paste: Heat a pan over medium heat and add a small amount of oil. Sauté the spice paste until fragrant.
-
Add the Coconut Milk: Pour in 3 cups of water and stir to combine. Add the coconut milk powder and continue stirring until the coconut milk is well incorporated.
-
Season the Soup: Season the soup with salt, Royco seasoning, and a little sugar according to your taste preference. Mix well.
-
Cook the Winter Melon: Add the winter melon pieces to the pan. Stir and cook for about 2 minutes, allowing the melon to absorb the flavors.
-
Add the Eggs: Gently add the boiled eggs to the pan. Stir carefully to combine and cook for an additional 2 minutes.
-
Finish and Serve: Turn off the heat once everything is well combined and heated through. Your creamy winter melon and egg soup with coconut milk is now ready to be enjoyed!
This comforting soup blends the mild sweetness of winter melon with the rich, creamy texture of coconut milk, enhanced by the warm spices. Perfect for a cozy meal any day.