Thai Melon Soup
- 1 ripe Galia or Honeydew melon
- 1 cucumber
- 1 stalk of lemongrass
- 1 heaped teaspoon of freshly grated ginger
- A good pinch of finely chopped fresh chilli (more or less to taste)
- 200ml coconut milk
- A large handful of Thai or regular basil
- A small handful of fresh mint
- 1-2 limes, juice and zest
- Halve your melon. Scoop out the seeds. Spoon the flesh from the skin straight into a blender or food processor.
- Peel your cucumber. Roughly chop. Add to the melon.
- Bash your lemongrass stalk till it flattens and softens a bit. Peel the outer layer away. Thinly slice starting at the base. Finely chop till you have about 1 heaped tsp.
- Add the lemongrass to the blender/food processor along with the ginger, chilli, coconut milk, basil, mint and the zest and juice of 1 lime.
- Whizz till smooth. Taste. Add more lemongrass, ginger, chilli, herbs or lime juice as needed. Swirl in a bit more coconut milk, too, if needed (depends on the melons sweetness).
- Once its so good you cant stop eating it, pop it in the freezer to chill quickly or the fridge if youre serving it later. Lovely garnished with a swirl of coconut milk drizzled on top and some fresh basil leaves.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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