Burmese Broth: Gourds and Squashes Recipe That Slaps
Whip up funky Burmese bitter melon broth with squash. This gourds and squashes recipe balances earthy greens + umami in 35 minutes.
Ingredients
- 2 cups bitter melon greens leaves + tender stems
- 4 garlic cloves smashed
- 3 tbsp fish sauce or vegan sub
- 1 cup baby squash pattypan/zucchini, sliced
- 1 thumb ginger grated
- 1 tbsp dried shrimp powder optional
- 1 bitter melon optional, thinly sliced
- 1 lemongrass stalk bruised
- 1 tsp turmeric
- 2 tomatoes chopped
- Chili flakes to slay
- 1 onion sliced
- 4 cups veg/chicken broth
Instructions
- In a pot, add 1 tbsp. oil over medium heat. Add onion and garlic and sizzle for 3 minutes. Add ginger, lemongrass, and tomatoes. Cook until tomatoes are slump. Crush tomatoes with your spoon, release those juices.
- Pour in 4 cups of broth and 1 tsp. turmeric. Simmer for 10 minutes and strain out solids. Straining = silkier broth, skip if you are lazy.
- Return broth to the pot and bring it to gentle bubbles. Add bitter melon greens and baby squash. Simmer for 8 to 10 minutes until greens wilt and squash turns tender crisp.
- Stir in 3 tbsp. fish sauce and 1 tbsp. shrimp powder.Now add chili flakes.
- Ladle broth into bowls and top with fried shallots, fresh cilantro, and a squeeze of lime.
