Thai-Spiced Watermelon Soup with Crabmeat Recipe

Name: Thai-Spiced Watermelon Soup with Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded); 1 fresh lemongrass stalk*; 3 tablespoons finely chopped shallot; 1 1/2 tablespoons finely chopped peeled fresh ginger; 1 tablespoon finely chopped garlic; 1 1/2 tablespoons mild olive oil; 1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste; 2 tablespoons fresh lime juice, or to taste; 3/4 teaspoon salt, or to taste; 10 oz jumbo lump crabmeat (2 cups), picked over; 1/4 cup finely chopped fresh cilantro; 1 1/2 tablespoons mild olive oil; 1/4 teaspoon salt, or to taste; Accompaniment: lime wedges

Servings: persons

5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste
10 oz jumbo lump crabmeat (2 cups), picked over
1/4 cup finely chopped fresh cilantro
1 1/2 tablespoons mild olive oil
1/4 teaspoon salt, or to taste
Accompaniment: lime wedges

1
Puree watermelon in a blender until smooth and transfer to a bowl.
2
(Don't wash blender.)
3
Discard 1 or 2 outer leaves of lemongrass and trim root end.
4
Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
5
Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes.
6
Add about one third of watermelon puree and simmer over moderate heat, stirring, 5 minutes.
7
Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
8
Add remaining watermelon puree and blend briefly.
9
Season soup with more chile, lime juice, and salt if desired, blending if necessary.
10
Pour soup through a sieve into a bowl, pressing on and then discarding any solids.
11
Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.
12
Toss crabmeat with cilantro, oil, and salt.
13
Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded), 1 fresh lemongrass stalk*, 3 tablespoons finely chopped shallot, 1 1/2 tablespoons finely chopped peeled fresh ginger, and more.

Yes, Thai-Spiced Watermelon Soup with Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Spiced Watermelon Soup with Crabmeat

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