Moqua Squash Soup stuffed pork & shrimp balls (Winter Soup)

Peel and dice the moqua squash into small cubes.

Steam the moqua squash until tender, about 10-15 minutes.

In a mixing bowl, combine the cooked moqua squash, minced pork, chopped shrimp, green onions, ginger, and garlic.

Add soy sauce, sesame oil, cornstarch, black pepper, and salt to the mixture. Mix well until combined.

Form the mixture into small balls, about the size of a golf ball.

In a large pot, heat chicken broth over medium heat until simmering.

Add the stuffed pork and shrimp balls to the broth and cook for 10-12 minutes until they float to the surface.

Remove the balls and set aside. Strain the broth to remove any solids.

Return the strained broth to the pot and add coconut milk, lime juice, and cilantro.

Simmer the soup for an additional 5 minutes to combine flavors.

Serve the soup hot, garnished with red chili flakes and additional cilantro if desired.

Spice Level:

Allergens