2 tsp. coriander seeds
1 tsp. fennel seeds
1 tsp. cumin seeds
2 tbsp. peanut oil
1 cup shallots, sliced
2 tsp. fresh turmeric, finely minced, or 1/2 tsp. powdered turmeric
2 tbsp. fresh green chiles (including seeds), minced
2 Mo Qua (fuzzy melon), about 12 oz. each, peeled and cut into 3/4-inch cubes
3 cups fresh chicken stock
2 tbsp. fish sauce
1 1/2 tsp. salt or to taste
1/2 tsp. black pepper
1 cup rich coconut milk
Chopped fresh coriander and mint for garnish
Lime wedges for garnish

In a small, dry skillet, over medium heat, toast the coriander, fennel, and cumin seeds and grind them finely; set aside. Heat the oil to hot in a large saucepan and add the shallots, turmeric, and chiles. Cook, stirring, until fragrant, about 1 minute. Add the ground spices and stir briefly. Then add the melon cubes and stir to coat. Add the chicken stock and bring to a boil. Lower the heat, add the fish sauce; cover and simmer for 25 minutes or until the melon is very tender. Blend in a food processor or blender to a fine puree. Stir in the salt, pepper, and the coconut milk. Chill slightly. Garnish by sprinkling with the chopped herbs and serve lime wedges on the side. Makes 6 to 8 servings.

Source: Bruce Cost
Copyright 1988


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