Can this soup be made in advance?

Absolutely. It is an excellent dish for meal prep. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. To preserve the best texture, store the broth separately and add freshly cooked melon when reheating.

How do I know when the melon is cooked properly?

It is ready when it turns translucent and can be pierced easily with a fork or chopstick. Be careful not to overcook it, as it may become too soft and lose its shape. Properly cooked melon should be tender but still hold together.

Can I prepare a vegetarian version of this soup?

Yes, you can easily make a vegetarian variation by omitting the chicken and using mushroom or vegetable broth instead. Adding shiitake mushrooms or tofu provides protein and enhances umami, while the melon maintains its cooling, refreshing quality.

What does this traditional Thai soup taste like?

It has a delicate and refreshing flavor. The broth is light yet savory, infused with the mild sweetness of melon, the warmth of ginger, and the richness of chicken. It is soothing, balanced, and never overpowering.

Delicious Thai Clear Chicken Soup with Winter Melon: Easy, Authentic Recipe

Description

A light and nourishing Thai soup made with tender chicken, winter melon, ginger, and shiitake mushrooms simmered in a clear broth. Perfect for a comforting family meal, this recipe can be prepared on the stovetop or in an Instant Pot.

Ingredients

Scale

2 lb Winter melon, peeled, seeded, and diced
1.7 lb bone-in chicken thighs, leg quarters, or drumsticks (skin on or skin off)
0.6 oz fresh ginger, sliced into 5 long pieces
4 large shiitake mushrooms, sliced
5 cups room-temperature water
1 to 1.5 tsp coarse sea salt, to taste
1/4 tsp ground white or black pepper (optional)
0.5 tsp mushroom seasoning or chicken bouillon powder
2 tbsp Chinese Shaoxing wine, Taiwanese michu, or gluten-free cooking sake
Cilantro or green onions for garnish

Instructions

Prepare the winter melon by trimming the outer skin, removing the seeds, and cutting into 1-inch cubes.
Pat the chicken dry. Thinly slice the ginger and cut shiitake mushrooms into strips.
Stovetop Method: Add chicken, ginger, and mushrooms to a pot. Pour in 5 cups of water, cover, and bring to a boil. Reduce to a simmer and cook for 40 minutes. Add winter melon and simmer for 20–25 minutes until translucent and tender.
Instant Pot Method: Add chicken, ginger, mushrooms, and melon to the Instant Pot with 5 cups water. Cook on High Pressure for 20 minutes. Let pressure release naturally for 15 minutes, then quick release the rest. Switch to sauté mode.
Season with salt, pepper, and bouillon powder. Add Shaoxing wine. Shred chicken, discard bones, and return meat to the broth. Garnish with cilantro or green onions before serving.

Notes

Skim foam from the broth while simmering for a clearer soup.
Do not overcook the winter melon—it should be tender but not mushy.
For a stronger flavor, lightly toast ginger slices before adding to the pot.
Store leftovers in the fridge for up to 4 days or freeze broth separately for 2 months.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 180
Sugar: 3 g
Sodium: 540 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 65 mg

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