Home : Recipes : Chicken Soup


  • 1/2 a bitter melon
  • 4 chicken thigh fillets
  • 1 tblspn butter
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 30mls fresh lemon juice
  • 1 tbs soy sauce
  • 2 medium carrots, cut into lcm pieces
  • Salt & coarsely ground black pepper, to taste
  • 750ml (3 cups) water/chicken stock mix (pref chicken "consomme")


  1. cut the bitter melon in half lengthways, remove the pith and cut into 1/2cm thick half moon pieces
  2. boil bitter melon for 4 min, discard stock and put boiled melon aside
  3. cut chicken into small pieces
  4. saute onion in butter over low heat until it begins to caramelise. Add garlic and saute a further 2min
  5. Add the chicken, carrots, lemon juice and soy sauce. Season with pepper.
  6. Add the water/stock and bitter melon. Bring to the boil.
    • optionally: cool soup in fridge over night and scrape off the congealed fat in the morning before continuing
  7. Reduce heat to low and simmer, covered, for about 1 hour.

Serve over noodles and steamed beans.