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Ivy Gourd Leaves with Chicken Quenelles Soup

Living in a foreign country, sometimes it's hard to make a dish like home. Part of it is because a challenge on finding ingredients. I was lucky that the other day my friend let me pick Ivy Gourd leaves from her organic garden. I used them to make a soup from my childhood, Ivy gourd leaves soup. It has been many years since I ate this soup. In Thailand, you will find this soup from street food vendors to restaurants. Pork blood and meat balls are common ingredients of the soup. However, pork blood isn't available everywhere here in the US. This recipe I am sharing with you was adapted from the original to make it easier and more convenient, yet still delicious.


150g Ground Chicken

1/2tsp Honey

1/8tsp Ground White Pepper

4cups Water

100g Ivy Gourd Leaves

45g Carrot

A pinch of ground white pepper and salt


1. Mix seasoning soy sauce, honey and 1/8tsp of ground white pepper with the ground chicken. Set aside for about 30 minutes. I like to marinate it overnight in the fridgerator to intensify the flavor.

2. After 30 minutes, in a pot bring water to boil. Once water is boiling, lower the heat and let it simmer. Use two spoons to make a chicken quenelle (See how to make chicken quenelle from this video from I form the ground chicken into quenelles because it makes a nice presentation. However, if you don't want to bother with the quenelles, just make a ball shape. Make sure they are the same size. Let them simmer for about 5 minutes.

3. Turn up the heat to medium, add sliced carrots. In the picture I use a julienne blade peeler to peel the skin then cut the carrot about 1/8 inch thick. It will create grooves around the carrot, so when you cut it will look like flower.

4. Season the soup with 2tsp of thin soy sauce, ground white pepper and salt.

5. Add the ivy gourd leaves. Use a ladle to gently submerge them. Cook until the leaves soften.

6. Serve with steamed Thai Jasmine rice or by itself as a first course.



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