Thai Melon Soup

Cooking time
Serves2-4 people

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


  • 1 ripe Galia or Honeydew melon
  • 1 cucumber
  • 1 stalk of lemongrass
  • 1 heaped tsp 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
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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.
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