Bitter Gourd Soup Recipe

Bitter Gourd Soup

This delicious soup is made with the gourd that we call Ma Ra (มะระ) in Thai. Commonly known as Bitter Gourd, or Bitter Melon, it has a very bitter taste when raw, but after we stuff them with a delicious meat filling and slow cook them in a mild and soothing broth, the slight bitterness that remains only adds to the overall healthy and satisfied feeling most people have after eating it. In this recipe the meat filling is made with ground pork that has been seasoned with garlic, coriander root, soy sauce, oyster sauce, and sugar. To the meat mixture we add bean vermicelli noodles and some grated carrot. The stuffed gourds are then boiled slowly for 2 hours in a very mild, thin broth. It's just so good, and we highly recommend that you try it soon.

Yield: 6 servings
Prep time: 20 Minutes
Cooking time: 1 1/2 Hours
Ready in: About 2 Hours


  • 2 Bitter melons
  • 1 pound Chopped Pork
  • 1 Tablespoon Garlic
    (roughly chopped)
  • 2 large Coriander Roots
    (enough for about 2 teaspoons of chopped root)
  • 1/4 Cup Carrot
    (finely grated)
  • 1 Cup Glass Noodles
    (softened bean vermicelli noodles)
  • 2 Tablespoons Light Soy Sauce
  • 2 Tablespoons Oyster Sauce
  • 2 teaspoons Sugar
  • 2 Cups Carrot
    (peeled and sliced)
  • 2 Cups Straw Mushrooms
    (or Shitake, etc.)
  • 1/2 teaspoon finely ground White Pepper

Basic Directions:

1) Clean the melon and remove the seeds. Cut it into 1 1/2 inch pieces, then scrape out the seeds and inner pulp. Pack each piece in salt and sit for 20 minutes.

2) Prepare the meat filling by combining crushed garlic, coriander root, soy sauce, oyster sauce, sugar, grated carrot, bean vermicelli and ground pork.

3) Rinse the melon pieces well to remove all the salt, then pack each piece with the meat filling.

4) Simmer the stuffed melon, sliced carrots and mushrooms in a lightly seasoned broth for 1 1/2 - 2 Hours.

For more detailed information and a free video lesson, visit this web page: