Surely, somewhere in tropical Thailand someone makes a Thai watermelon 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.
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 a Thai portuguese kale, a Thai bouillabaisse, a Thai Mexican meatball soup, a Thai coconut carrot and a Thai tomato basil.
To learn more about the book, including a sample video demo for Thailand’s most famous soup, just click here.
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 seasonings, mint and watermelon makes for a wonderfully cooling and intensely flavorful soup, especially on a hot summer day.
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.
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