Don’t run away. Bitter Gourd is not as yucky as you think it is. My family love bitter gourd soup, even the small kids.
You may think bitter gourd tastes terribly bitter and hard to swallow. Yes, it is, especially if you juice it or eat it raw. Most vegetables are best eaten raw.
Okay, we are not so hard-core veges lovers, and my kids dislike bitter-tasting greens such as Kai Lans. So how did I get them to enjoy eating bitter gourd?
We make bitter gourd soup!
Benefits of Bitter Gourd
Bitter gourd is rich in vitamin C. Its antioxidant property boosts immunity which is much needed in times of Covid-19. It also has anti-diabetic properties that help to lower blood glucose. Research has also shown that bitter gourd fights cancer and lower cholesterol.
The best way to enjoy the benefits of bitter gourd is to juice it. But if there is no way you can gulp down a glass of raw bitter gourd juice, try making bitter gourd soup. It tastes a lot better, though less nutritious than the raw version. Well, better than nothing.
Sharing the bitter gourd soup recipe here.
Bitter Gourd Soup Recipe
Ingredients
1 bitter gourd
1 cup of soybeans
Half a chicken * (approximately 500g)
Water (roughly 3 litre)
Salted Vegetables 75 g
Method
Soup broth – we like to prepare our chicken broth a night before using the slow cooker. This is to extract the collagen and the gelatin out from the bones for gut, joint and skin health. The broth will look thicker than normal chicken stock.
Remove stems from the Chinese Mushrooms, soak in water until soft. Rinse and set aside.
2 hours before dinner time, we transfer the soup broth into a bigger soup pot and place it on our stove. No more slow cooking.
Wash the washed soybeans and mushrooms. Add them into the pot of boiling broth and simmer for 2 minutes.
Wash bitter gourd and cut it half lengthwise. Scrap off the seeds and pitt using a metal spoon. Cut into chunks.
Wash and cut the salted vegetables. If you are using the salted vegetables from the wet market, soak them for 15 minutes and then squeeze the water out to remove the salt content. Repeat the step at least one more time.
Add the bitter gourd and salted vegetables into the pot, simmer for another 30 minutes.
The soup is ready for serving.
Enjoy!
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