Recipe: Thai Chilled Melon Soup with Shrimp and Fragrant Herbs

Makes 4 cups (6 starter servings)

Soup:

- 3 cups chopped ripe cantaloupe

- 1 tablespoon sugar

- 2 teaspoons minced fresh ginger

- 1 tablespoon minced fresh lemon grass

- 1 teaspoon Thai red curry paste (we used Mae Ploy)

- 1 can (13 to 14 ounces) coconut milk

- ½ teaspoon salt

- 2 tablespoons fresh lime juice

Topping:

- ¼ pound bay shrimp or chopped cooked shrimp (about 3/4 cup)

- ¼ cup tiny-diced water chestnuts (Fresh ones are great if you can find them!)

- 1 tablespoon finely chopped fresh mint

- 2 tablespoons finely chopped fresh cilantro

- 1 tablespoon fresh lime juice

- Garnish: fresh cilantro sprigs and lime wedges

1. In a food processor or blender, process the cantaloupe, sugar, ginger, lemon grass and curry paste until evenly puréed. Mix in the coconut milk, salt and lime juice.

2. In a small bowl, mix the topping ingredients together.

3. Ladle soup into small bowls, and spoon a pouf of topping into each serving. Garnish with cilantro sprigs. Pass lime wedges on the side.

Copyright 2006, Kathy Casey Food Studios