Thai Watermelon Mint Soup Recipe

Name: Thai Watermelon Mint Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 pound fresh or pre-cooked squid (fresh is better, sliced into rings (tentacles can be left whole)); 1 TBSP olive oil; 1 TBSP red wine or apple cider vinegar; 1 medium red onion or 2 small shallots, (diced); 1 jalapeno or serrano chile pepper, (diced); 2-3 TBSPs cilantro, (chopped fine); 2 TBSPs lime juice; Pinch organic sugar, (to taste); Sea salt (and pepper, to taste); 4 cups watermelon chunks or cubes sliced from a ripe, watermelon. Half of a medium sized watermelon will give you about 4 cups.; 1 TBSP olive oil; 1 stalk lemongrass, (lower half thinly sliced and then diced fine ); 1 inch piece of galangal, (peeled and diced fine ); 4-5 kaffir lime leaves, (ripped in half ); 2-3 large cloves garlic, (diced); 1-2 serrano or jalapeno chiles; 2-3 TBSPs mint, (chopped); 1-2 TBSPs lime juice; 1-2 tsps fish sauce; Fish sauce; Fresh or dried chiles; Mint; Lime juice

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Planning an outdoor backyard party in summer? Make this Thai watermelon-mint soup recipe and wallow in the praise and love that will surely flow your way.

Surely, somewhere in tropical Thailand, someone makes a Thai Watermelon Mint Soup recipe similar to this one (though I never encountered it in my travels in Thailand).

The combination of a steamy hot summer day with Thai seasonings, mint, and watermelon makes for a wonderfully cooling and intensely flavorful soup. Planning an outdoor backyard party in summer? Make this soup and wallow in the praise and love that will surely flow your way.

This recipe is one of only two soup recipes in my book, The Thai Soup Secret, that doesn’t use bone broth as a base. The other is a mango gazpacho and both create a “broth” from their juices. And both are meant to be consumed cold.

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This Thai Watermelon Mint recipe is part of the Thai fusion chapter in my book, which includes 10 fun and creative recipes. Also included in the chapter are soup recipes for Thai portuguese kale, a Thai bouillabaisse, a Thai Mexican meatball soup, a Thai coconut carrot, and Thai tomato basil.

Finally, just a few quick recipe notes. The calamari ceviche is totally optional though the squid pares really well with the watermelon and mint. And it certainly will create a more filling, satisfying soup. If you’re not a fan of squid, you could easily substitute shrimp, scallops, crab, or a meaty fish like salmon or tuna.

Thai Watermelon Mint Soup with a Calamari Ceviche Recipe

Thai Watermelon Mint Soup

Thai seasonings, mint and watermelon makes for a wonderfully cooling and intensely flavorful soup, especially on a hot summer day.

Course Appetizer, Soup

Cuisine Thai

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 people

Author Craig Fear

Ingredients

For the calamari ceviche:

1 pound fresh or pre-cooked squid fresh is better, sliced into rings (tentacles can be left whole)
1 TBSP olive oil
1 TBSP red wine or apple cider vinegar
1 medium red onion or 2 small shallots, diced
1 jalapeno or serrano chile pepper, diced
2-3 TBSPs cilantro, chopped fine
2 TBSPs lime juice
Pinch organic sugar, to taste
Sea salt and pepper, to taste

For the soup:

4 cups watermelon chunks or cubes sliced from a ripe, watermelon. Half of a medium sized watermelon will give you about 4 cups.
1 TBSP olive oil
1 stalk lemongrass, lower half thinly sliced and then diced fine
1 inch piece of galangal, peeled and diced fine
4-5 kaffir lime leaves, ripped in half
2-3 large cloves garlic, diced
1-2 serrano or jalapeno chiles
2-3 TBSPs mint, chopped
1-2 TBSPs lime juice
1-2 tsps fish sauce

Seasonings, to taste

Fish sauce
Fresh or dried chiles
Mint
Lime juice

Instructions

For the calamari ceviche:

If squid is raw, blanch the rings and tentacles in boiling water for one minute. Drain and submerge in cold water to stop the cooking. Drain from the cold water and set aside.
Mix everything else together in a mixing bowl. Add sugar, salt and pepper, to taste. Add squid, mix again and set in fridge for at least an hour to chill.

For the soup:

Blend watermelon chunks in blender or food processor until liquefied and set aside.
Saute lemongrass, galangal, garlic and chile in olive oil for 5-10 minutes until aromatic and then add half the watermelon juice and kaffir lime leaves and simmer about 5-10 minutes to infuse flavor. Discard kaffir lime leaves after simmering and add 1 tsp fish sauce and 1 TBSP lime juice.
Blend this heated mixture in a blender or food processor until smooth. Add remaining watermelon juice and blend again.
Taste and add more lime juice, fish sauce and diced chile, to taste. Blend again.
Strain the soup and then transfer to the fridge and chill for a few hours.
When ready, ladle soup into individual bowls, top with calamari ceviche and season to taste with mint and additional lime juice, chiles or fish sauce.

More Thai Soup Recipes to Try

Tom Kha Gai (Thai Coconut Chicken Soup)
Tom Yum Soup Recipe (Hot and Sour Soup)
Thai Congee (Jok)
Thai Basil Pesto Soup with Shrimp
Thai Coconut Carrot Soup
Thai Vegetable Soup (Gaeng Jued)
Thai Chicken Noodle Soup
Thai Beef Noodle Soup
Thai Bouillabaisse
Tom Saap (Thai Pork Ribs Hot and Sour Soup)
Khao Tom Gai (Thai Chicken and Rice Soup)
Gaeng Om (Thai Herbal Curry Soup)
Kaeng Som (Southern Thai Sour Curry Soup)
Thai Mango Gazpacho

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.