Winter Melon Soup (Sup Masak)

Ingredients

• 1 pound winter melon, peeled and cut into little finger-sized spears
• 3 cups water
• 1 ripe organic tomato, coarsely cut
• 4 cloves organic garlic, sliced
• 3 shallots, sliced
• 1/2 piece ginger root, sliced
• 1/4 cup water
• 1 teaspoon vegetable oil
• 1 cup coconut milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chile powder
• 1/4 teaspoon sugar
• 1 stalk lemon grass (bottom 5 inches), cut into 6 pieces and cracked (tap with hammer to release the flavor)
• 2 Kaffir lime leaves
• 1/2 cup fresh coriander, leaves and stems sliced

Directions

1. Put the winter melon into a pan with the water and bring to a boil.
2. Cover and simmer over low heat for 1/2 hour.
3. Add the tomato and continue to cook for another 1/2 hour or until the melon is soft and translucent.
4. Process the garlic, shallots, and ginger with the water to a smooth paste.
5. Heat the oil in a nonstick skillet.
6. Stir-fry the spice paste over low heat for 2 minutes.
7. Add the coconut milk, salt, pepper, sugar, chile powder, lemon grass, and lime leaves; simmer for 10 minutes.
8. Add the coconut milk mixture to the pan of winter melon.
9. Simmer the soup over low heat for 15 minutes.
10. Adjust the salt, sugar, and chile powder.
11. Stir in the coriander leaves and simmer 1 more minute.
12. Serve warm with rice.