National Bitter Melon Council

Soup
4 Bitter Melons
1 Spanish Onion
2 Celery Stalks
2 Leeks (white stalk)
2-8 oz. cans of Coconut Milk
3 qt. Vegetable Stock
1 tblsp. Green Curry Paste
Salt
White Pepper

Salsa
2 lbs Rock Shrimp
2 Scallions
2 Shallots
1 Ripe Mango
6 Sprigs of Cilantro
3 Juiced Limes

Soup:
Peel, seed, and dice Bitter Melons. Dice the celery stalks. Clean and dice the leeks. Sweat Celery, Leek stalks and Bitter Melon in Canola Oil until they are translucent. Add vegetable stock and coconut milk, and bring to a light simmer. Add curry paste and simmer for 10 minutes. Season with salt and white pepper to taste.

Salsa:
Chop scallions and cilantro. Brunoise shallots and mango. Saute the shrimp, scallions, and shallots until shrimp is cooked. Cool the mixture. Add mango, cilantro, and lime juice to the mixture.

To Complete:
Place spoonful of salsa in a bowl. Pour soup at tableside.