Refreshing watermelon soup infused with Thai spices and succulent crabmeat.
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Nutrition per Serving
Ingredients
Estimated total cost: €21.16 · €5.29/serving
- 5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)Est. price €1.50–€3.00
- 1 fresh lemongrass stalk*Est. price €0.30–€0.70
- 3 tablespoons finely chopped shallotEst. price €0.15–€0.30
- 1 1/2 tablespoons finely chopped peeled fresh gingerEst. price €0.25–€0.50
- 1 tablespoon finely chopped garlicEst. price €0.08–€0.15
- 1 1/2 tablespoons mild olive oilEst. price €0.20–€0.40
- 1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to tasteEst. price €0.10–€0.25
- 2 tablespoons fresh lime juice, or to tasteEst. price €0.20–€0.40
- 3/4 teaspoon salt, or to tasteEst. price €0.02–€0.05
- 10 oz jumbo lump crabmeat (2 cups), picked overEst. price €18.00–€30.00
Steps
- 1Blend the watermelon until it forms a smooth purée, then transfer it to a bowl without rinsing the blender.
- 2Remove and discard the outer leaves of the lemongrass, then trim off the root end. Proceed to thinly slice the bottom 5 to 6 inches of the stalk before finely mincing it, making sure to discard the upper portion.
Cultural note
This dish originates from Thailand, known for its bold and vibrant flavors. Combining the sweetness of watermelon with the savory crabmeat reflects the balance of flavors commonly found in Thai cuisine.
Seasonal note
Thai Watermelon Crab Soup is best made in the summer when watermelons are in season, providing a refreshing and light dish for hot weather.
Health note
This soup is a good source of protein from the crabmeat, while also offering essential vitamins A and C from the watermelon and lime. It is relatively low in calories and saturated fat, making it a healthy choice for those watching their intake.
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