Three Melon Chilled Soup with Shrimp
Author: Kitchens
  • 1 honeydew melon, peeled, seeded, and cut into large chunks
  • 1 cantaloupe, peeled, seeded, and cut into large chunks
  • 2 pounds watermelon, peeled, seeded, and cut into large chunks
  • 18 chilled, peeled and deveined large poached shrimp
  • 3 Tablespoons chopped pickled ginger
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons nam pla (Thai fish sauce), available in Asian markets and specialty food stores
  • 2 Tablespoons chopped fresh cilantro leaves and stems, for garnish
  • 2 Tablespoons chopped fresh chives, for garnish
  1. Combine the melons and pickled ginger in a blender and process until liquified.
  2. Pour the puree into a large bowl and stir in the lime juice. Cover and refrigerate it until well chilled, at least an hour.
  3. To serve, divide the soup among 6 iced goblets or glass bowls.
  4. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.
Thai fish sauce is extremely potent, a few drops will go a long way.
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