Recipe - Chilled Thai Melon Soup

2 cup Seeded and minced cantaloupe
2 cup Seeded and minced Crenshaw or
honeydew melon
2 cup Seeded and minced watermelon
1 tablespoon Sriracha chile sauce
1 tablespoon Sweet chile sauce;
(preferably Lingham's
brand)
1 cup Unsweetened coconut milk
3 Limes ; Juice of
1 tablespoon Minced ginger
2 tablespoon Chopped fresh cilantro
1 tablespoon Chopped fresh opal basil
3 tablespoon Finely minced fresh mint
1 tablespoon Chopped toasted peanuts; for
garnish

I generally prefer hot soups, but this is an intensey refreshing summer
soup. The most important thing is to use several different melons for their
unique flavors, even if they're not the exact varieties called for here.

In a food processor or blender, pur‚e the melons, sriracha and sweet chile
sauces, coconut millc, lime juice, ginger, cilantro, basil, and 2
tablespoons of the mint. Strain and chill. Serve in chilled soup bowls,
garnished with the remaining mint and the peanuts.
Yield: Serves 6

http://www.foodtv.com/socal/recreg.htm
Posted to recipeludigest by LSHW shusky@erols.com on Feb 20, 1998