Chilled thai melon soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Seeded and diced cantaloupe |
| 2 | cups | Seeded and diced Crenshaw or honeydew melon |
| 2 | cups | Seeded and diced watermelon |
| 1 | tablespoon | Sriracha chile sauce |
| 1 | tablespoon | Sweet chile sauce; (preferably Lingham's brand) |
| 1 | cup | Unsweetened coconut milk |
| 3 | Limes ; Juice of | |
| 1 | tablespoon | Minced ginger |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | tablespoon | Chopped fresh opal basil |
| 3 | tablespoons | Finely minced fresh mint |
| 1 | tablespoon | Chopped toasted peanuts; for garnish |
Directions
I generally prefer hot soups, but this is an intensey refreshing summer soup. The most important thing is to use several different melons for their unique flavors, even if they're not the exact varieties called for here.
In a food processor or blender, pur‚e the melons, sriracha and sweet chile sauces, coconut millc, lime juice, ginger, cilantro, basil, and 2 tablespoons of the mint. Strain and chill. Serve in chilled soup bowls, garnished with the remaining mint and the peanuts.
Yield: Serves 6
Posted to recipelu-digest by LSHW <shusky@...> on Feb 20, 1998