Ingredients Jump to Instructions ↓

  1. Thai Three-Melon Soup

  2. (Serves 6)

  3. 1 honeydew melon, peeled, seeded, and cut into large chunks

  4. 1 cantaloupe, peeled, seeded, and cut into large chunks

  5. 2 pounds watermelon (about 1/4 small), peeled, seeded, and diced

  6. 3 tablespoons chopped pickled ginger

  7. 2 tablespoons fresh lime juice

  8. 18 chilled, poached, peeled and deveined large shrimp

  9. 2 tablespoons chopped fresh cilantro leaves and stems, for garnish

  10. 2 tablespoons chopped fresh chives, for garnish

  11. 2 tablespoons nam pla (Thai fish sauce), for serving

  12. Combine the melons and pickled ginger in a food processor or blender

  13. 1 minute

  14. of your food processor you may need to puree the melon in batches).

  15. Pour the puree into a nonreactive bowl and stir in the lime juice.

  16. Cover and refrigerate until well chilled, at least 1 hour. To

  17. serve, divide the soup among 6 icy-cold bowls or plates. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of

  18. nam pla.

  19. This soup makes an exotic dessert if topped with a scoop of

  20. Orange-Ginger Sorbet instead of the shrimp and herbs. Or freeze it

  21. in a large shallow pan and scrape frozen soup into bowls for a

  22. refreshing granita.


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