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EatSmarter exclusive recipe

Thai Melon Soup

with Crabmeat and Cilantro
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Thai Melon Soup

Thai Melon Soup - This exceptional summer gazpacho is wonderfully refreshing

Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 3 h. 55 min.
Ready in
Calories:
158
calories
Calories
0
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Ingredients

for
4
servings
1 piece
Watermelon (900 grams)
1 piece
fresh Ginger root (about 50 grams)
3
3
1 stalk
2 tablespoons
1
1
3
7 ounces
3 sprigs
1 teaspoon
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Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Ladle, 1 Immersion blender, 1 Citrus juicer

Preparation steps

1.
Thai Melon Soup preparation step 1

Cut watermelon and cut flesh from the shell. Cut watermelon into large cubes and remove the seeds. Puree flesh with an immersion blender.

2.
Thai Melon Soup preparation step 2

Peel and finely chop the ginger, garlic and shallots.

3.
Thai Melon Soup preparation step 3

Separate the lemongrass, taking care to remove the outer leaf layers. Trim off both ends and chop the soft parts of the lower third finely.

4.
Thai Melon Soup preparation step 4

Heat the oil in a pot and add the shallots, ginger, garlic and lemongrass. Stir and cook over medium heat for 4-5 minutes. Add a whole chile pepper to the pot.

5.
Thai Melon Soup preparation step 5

Put 1/3 of the melon puree into the pot, bring to a boil and cook for 5 minutes over medium heat.

6.
Thai Melon Soup preparation step 6

Squeeze lime. Puree the soup with an immersion blender and mix with the remaining watermelon puree. Season with lime juice, salt and pepper.

7.
Thai Melon Soup preparation step 7

Put the soup through a fine sieve and rub with the back of a spoon. Refrigerate for at least 3 hours.

8.
Thai Melon Soup preparation step 8

Just before serving, rinse the scallions, trim and chop the whites very fine. Pick over crabmeat, discarding shell pieces. Mix crab with the scallions.

9.
Thai Melon Soup preparation step 9

Rinse cilantro, shake dry, pluck off the leaves, chop and add to the crabmeat. Mix with sesame oil and season with salt, pepper and lime juice. Place the crab meat in small bowls and serve alongside the soup.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie158 kcal(8 %)
Protein10 g(10 %)
Fat6 g(5 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate15 μg(5 %)
Pantothenic acid1.8 mg(30 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C16 mg(17 %)
Potassium417 mg(10 %)
Calcium94 mg(9 %)
Magnesium46 mg(15 %)
Iron1.7 mg(11 %)
Iodine47 μg(24 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.7 g
Uric acid103 mg
Cholesterol73 mg
Development of this recipe:
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