thai watermelon mint soup

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


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


For the calamari ceviche:

  1. 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.
  2. 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:

  1. Blend watermelon chunks in blender or food processor until liquefied and set aside.
  2. 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.
  3. Blend this heated mixture in a blender or food processor until smooth.  Add remaining watermelon juice and blend again.
  4. Taste and add more lime juice, fish sauce and diced chile, to taste.  Blend again.
  5. Strain the soup and then transfer to the fridge and chill for a few hours.
  6. 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.