Thai-Style Chilled Melon Soup
Thai-style Chilled Melon Soup

I had never contemplated a cold melon soup with savory notes until a friend brought it to a dinner party one hot summer’s evening. It was the perfect starter to our al fresco meal; sweet, spicy, creamy, and utterly addictive. I’ve no idea where her recipe came from, but I’ve recreated the flavors as best I could with this three-melon soup, spiked with chilis and fresh herbs. Enjoy as a light starter with a cold noodle salad or spring rolls.

Thai-style Chilled Melon Soup

Thai-Style Chilled Melon Soup
Prep Time 10 minutes
Chill Time 2 hours
I had never contemplated a cold melon soup with savory notes until a friend brought it to a dinner party one hot summer's evening. It was the perfect starter to our al fresco meal; sweet, spicy, creamy, and utterly addictive. I've no idea where her recipe came from, but I've recreated the flavors as best I could with this three-melon soup, spiked with chilis and fresh herbs. Enjoy as a light starter with a cold noodle salad or spring rolls.
5 from 1 vote
Course Soup
Servings 4

Ingredients
 

  • 2 cups cubed cantaloupe
  • 2 cups cubed honeydew
  • 2 cups cubed watermelon
  • 1 tablespoon sriracha
  • 1 tablespoon sweet red chili sauce
  • 1 cup canned coconut milk, not lite
  • 2 limes juiced
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped basil
  • 2 tablespoons chopped mint
  • 1/4 cup peanuts, coarsely chopped for garnish

Instructions
 

  • Place all of the ingredients except for the mint and peanuts in a blender. Puree until smooth then chill for at least 2 hours. To serve, ladle into bowls and top with mint and peanuts.
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