Most of us toss watermelon rinds in the trash, unaware of the culinary treasure we're discarding. This surprisingly versatile ingredient is packed with nutrients and, when prepared correctly, offers a unique and refreshing twist on classic chicken soup. Forget bland broth; prepare yourself for a vibrant, subtly sweet, and deeply flavorful soup with a hint of unexpected coolness. This Thai-inspired recipe transforms the humble watermelon rind into a key player, contributing a delightful texture and a surprising depth of flavor that perfectly complements the savory chicken broth.
This Watermelon Rind Chicken Soup is not only delicious but also incredibly resourceful, reducing food waste and adding a touch of culinary adventure to your kitchen. We'll guide you through each step, transforming seemingly insignificant scraps into a light yet hearty and utterly delicious soup that will surprise and delight your taste buds. Ready to learn how to make this extraordinary soup? Let's dive into the recipe!
Tools Needed
- Pot
- Knife
Ingredients
- Watermelon rind: Half a watermelon
- Dried shrimp
- Chives
- Garlic: Equal amounts with pepper
- Pepper: Equal amounts with garlic
- Bone-in chicken
- Chicken seasoning powder: Half a tablespoon
- Sugar: A little bit
- Salt: A little bit
- Soy sauce: A little bit
- Water
Step-by-Step Instructions
Step 1. Preparing Ingredients
- Remove the red part and cut the rind into pieces.
- Wash and soak the dried shrimp in water.
- Wash and chop the chives.
- Pound the garlic and pepper together.
- Chop the bone-in chicken into pieces, similar in size to the watermelon rind pieces.
Step 2. Cooking the Broth
- Bring water to a boil in a pot. Add the chicken and cook until bubbles appear, skimming off the foam.
- Add the pounded garlic and pepper (half a tablespoon).
- Add the dried shrimp, chicken seasoning powder, sugar, salt, and soy sauce. Mix and taste.
- Add the watermelon rind pieces.
- Cover the pot and simmer for about 10 minutes.
Step 3. Finishing Touches
- Add the chives and stir for a short time until fragrant.
Step 4. Serving
- Turn off the heat and serve.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Don't throw away the watermelon seeds; they can be used in various dishes.
- Skimming the foam during cooking helps create a clearer soup.
- If you don’t have bone-in chicken, you can use pork belly or minced pork balls instead.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 20-30g
- Protein: 25-35g
FAQs
1. Can I use other types of melons instead of watermelon?
While watermelon rind provides a unique sweetness and texture, other melon rinds like cantaloupe or honeydew might work, but the flavor profile will be significantly different. It's best to stick with watermelon for this specific recipe.
2. How can I make the soup spicier?
Easily adjust the spice level by adding more chilies (fresh or dried), chili garlic sauce, or a dash of your favorite hot sauce to taste. Start with a small amount and add more gradually.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Watermelon Rind Chicken Soup is a testament to the power of resourceful cooking, transforming often-discarded ingredients into a culinary masterpiece. Enjoy this surprisingly refreshing and flavorful soup as a light meal or a unique addition to your culinary repertoire. Embrace the unexpected and savor every delicious spoonful!