Thai Three Melon Soup

Thai Three Melon Soup


  • 1 honeydew melon, peeled, seeded, and cut into large chunks
  • 1 cantaloupe, peeled, seeded, and cut into large chunks
  • 2 pounds watermelon (about 1/4 small), peeled, seeded, and diced
  • 3 tablespoons chopped pickled ginger
  • 2 tablespoons fresh lime juice
  • 18 chilled, poached, peeled and deveined large shrimp
  • 2 tablespoons chopped fresh cilantro leaves and stems, for garnish
  • 2 tablespoons chopped fresh chives, for garnish
  • 2 tablespoons nam pla (Thai fish sauce), for serving


  1. Combine the melons and pickled ginger in a food processor or blender and process until liquefied, about 1 minute (depending on the size of your food processor you may need to puree the melon in batches).
  2. Pour the puree into a nonreactive bowl and stir in the lime juice.
  3. Cover and refrigerate until well chilled, at least 1 hour.
  4. To serve, divide the soup among 6 icy-cold bowls or plates.
  5. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.
  6. This soup makes an exotic dessert if topped with a scoop of Orange-Ginger Sorbet instead of the shrimp and herbs.
  7. Or freeze it in a large shallow pan and scrape frozen soup into bowls for a refreshing granita.

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