This soup looks very plain and simple but I loved the crunchy almonds though boiled and simmered for some time.
The almonds here are of two different types [sweet & bitter]. These are available at all Chinese medical shops and I was told some comes with brown skin. Most people prefer the almonds without the skin. For this soup, you can use honey dew instead of winter melon.
A homey soup suitable for all ages and especially good during hot weather.
Recipe adapted from Lisa Yam’s World Cookbook with modifications
200 gm winter melon – peeled, remove seeds and cut into chunky pieces
200 gm lean pork or pork shank – cut into slices
2 tbsp assorted almonds [nam hang & pak hang] - rinsed
800 ml water
2 slices ginger
Salt to taste
Dash of pepper to taste
- Bring water to boil in a soup pot, add in all the ingredients.
- Bring to boil, then lower heat to simmer till tender and soup thickens.
- Season with salt and pepper.
- Dish up to serve hot.