Winter Melon Soup with Pork

Q: u003cstrongu003eQ:u003c/strongu003e Can I make this soup ahead of time?

u003cstrongu003eA:u003c/strongu003e Yes! It actually tastes even better the next day after the flavors have settled. Just store it in a covered container in the fridge.

Q: u003cstrongu003eQ:u003c/strongu003e Is winter melon bitter?

u003cstrongu003eA:u003c/strongu003e Not at all. Winter melon is very mild and slightly sweet, which makes it perfect for clear soups.

Q: u003cstrongu003eQ:u003c/strongu003e Can I freeze Winter Melon Soup with Pork?

u003cstrongu003eA:u003c/strongu003e You can, but it’s best enjoyed fresh. Freezing may make the winter melon a little mushy when reheated.

Q: u003cstrongu003eQ:u003c/strongu003e Can I use only pork without shrimp?

u003cstrongu003eA:u003c/strongu003e Absolutely. The soup will still be flavorful and comforting. The shrimp just adds a gentle sweetness.

Q: u003cstrongu003eQ:u003c/strongu003e How can I keep the broth clear?

u003cstrongu003eA:u003c/strongu003e Simmer gently instead of boiling hard, and scoop the meat into the water carefully. This helps the broth stay light and clean.

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There are some dishes you don’t remember learning how to cook. They simply exist in your life, showing up again and again until one day your hands already know what to do. Winter Melon Soup with Pork is one of those dishes for me.

This soup has been part of my family table for as long as I can remember. It was never announced as something special. It appeared on ordinary days, usually when everyone was a little tired and hungry. A pot of clear soup would be gently bubbling on the stove, rice already cooked, and the house filled with a clean, comforting smell that quietly said dinner was ready.

If you grew up with Khmer food, you probably know this feeling too. This soup is light, calm, and honest. It doesn’t try to impress. Instead, it takes care of you in a soft, steady way. That’s why I still cook this Khmer winter melon soup today, especially when I want something nourishing and simple.

Why This Soup Still Matters to Me

When I was young, I didn’t pay much attention to this soup. I preferred bold flavors, fried dishes, and sour soups that woke up my tongue. Winter melon soup felt too quiet back then.

As I got older, my taste slowly changed. Life became busier and heavier, and I found myself craving food that didn’t demand too much from me. That’s when Winter Melon Soup with Pork found its way back into my kitchen.

The broth is clear and gentle. The winter melon becomes soft and almost silky, soaking in the mild sweetness of pork and shrimp. This pork winter melon soup is the kind of meal you eat slowly, spoon by spoon, without rushing. It’s food that understands you.

The Heart of a Cambodian Clear Soup

This soup belongs to a long tradition of Cambodian clear soup dishes that focus on balance and restraint. Nothing is too strong. Nothing shouts. Each ingredient has space to be itself.

Winter melon plays a quiet but important role. It has a cooling quality and a very mild taste. As it cooks, it turns translucent and tender, carrying the flavor of the broth without overpowering it. Pork gives the soup body, while shrimp adds just enough sweetness to round everything out.

That balance is what makes this an easy Asian soup recipe that people return to again and again.

Simple Ingredients, Nothing Fancy

One of the reasons this soup has lasted through generations is because it doesn’t ask for much. The ingredients are easy to find and affordable, especially in Cambodian and Asian markets.

Winter melon is often sold in large pieces, enough for several meals. Ground pork is common in most kitchens. Shrimp, even in a small amount, brings depth and sweetness to the soup.

This is everyday food. The kind of food you cook without stress.

Ingredients

1/2 lb (225 g) ground pork
1/2 lb (225 g) shrimp, shelled, deveined, and ground
1 teaspoon fish sauce
1/4 teaspoon black pepper
1 stalk green onion, minced
4 cups water
4 cups winter melon, peeled, seeded, and cut into cubes (about 900 g)
1 tablespoon fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 stalks green onion, chopped

Why These Ingredients Work Together

Ground pork gives the soup warmth and a gentle savory base
Ground shrimp adds natural sweetness and depth
Winter melon keeps the soup light and refreshing
Fish sauce brings quiet umami and balance
Black pepper adds soft warmth without spice
Green onion finishes the soup with freshness

Kitchen Tools You’ll Need

Medium soup pot for simmering the soup evenly
Mixing bowl to gently combine pork and shrimp
Spoon for shaping and dropping the meat into the broth
Knife and cutting board for preparing the winter melon

Before You Start Cooking

Take a moment before you begin. Wash and cut the winter melon into even cubes so it cooks at the same speed. Mix the meat gently, just until combined. Overmixing can make it dense, and this soup is meant to feel soft.

This is a recipe that rewards patience more than skill.

How I Cook Winter Melon Soup with Pork

In a bowl, gently mix the ground pork, ground shrimp, 1 teaspoon fish sauce, black pepper, and minced green onion. Set it aside.
Pour the water into a soup pot and bring it to a gentle boil.
Using a spoon, scoop small portions of the meat mixture and carefully drop them into the boiling water.
Let the meat cook until it floats and becomes tender. The bubbling sound will soften.
Add the winter melon cubes to the pot.
Lower the heat and simmer until the winter melon turns translucent and soft.
Season with 1 tablespoon fish sauce, sugar, and salt.
Taste the broth and adjust gently if needed.
Turn off the heat and sprinkle chopped green onion on top.

Small Tips That Make a Difference

Keep the boil gentle so the broth stays clear
Make small meat portions for even cooking
Taste slowly and adjust seasoning little by little
Avoid overcooking the winter melon

Variations I Sometimes Make

Use only pork if shrimp isn’t available
Add a little garlic for extra aroma
Replace water with light chicken broth
Add more green onion before serving

How We Serve This Soup at Home

With freshly steamed jasmine rice
Alongside fried fish or simple stir-fried vegetables
As a light dinner on warm evenings

Saving Leftovers

Store in a covered container in the refrigerator
Best eaten within 2 to 3 days
Reheat gently without boiling

Final Thoughts from My Kitchen

Winter Melon Soup with Pork isn’t flashy food, but it stays with you. It’s the kind of soup that carries memory, care, and quiet comfort. Every time I cook it, I feel connected to the ordinary days that shaped my love for Khmer food.

If you’re looking for a Cambodian clear soup that feels calm and nourishing, this is one to keep close. Cook slowly. Eat warmly. Let it take care of you.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?

A: Yes! It actually tastes even better the next day after the flavors have settled. Just store it in a covered container in the fridge.

Q: Is winter melon bitter?

A: Not at all. Winter melon is very mild and slightly sweet, which makes it perfect for clear soups.

Q: Can I freeze Winter Melon Soup with Pork?

A: You can, but it’s best enjoyed fresh. Freezing may make the winter melon a little mushy when reheated.

Q: Can I use only pork without shrimp?

A: Absolutely. The soup will still be flavorful and comforting. The shrimp just adds a gentle sweetness.

Q: How can I keep the broth clear?

A: Simmer gently instead of boiling hard, and scoop the meat into the water carefully. This helps the broth stay light and clean.