This soup is ridiculously refreshing and outrageously delicious. The perfect light summer lunch or starter.

Thai Melon Soup
Servings:Serves 4
Calories per serving:485
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:16th August 2014

Best recipe review

Melon 🍈 soup 🍲


Fresh and clean, with that lovely aroma of basil.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Halve your melon. Scoop out the seeds. Spoon the flesh from the skin straight into a blender or food processor.
  2. Peel your cucumber. Roughly chop. Add to the melon.
  3. 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.
  4. 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.
  5. 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 melon’s sweetness).
  6. Once it's so good you can't stop eating it, pop it in the freezer to chill quickly or the fridge if you’re serving it later. Lovely garnished with a swirl of coconut milk drizzled on top and some fresh basil leaves.

Peeling ginger

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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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.

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