Chilled thai melon soup

Yield: 1 Servings

Measure 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 \N 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

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

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