Chef John Folse: Thai-spiced watermelon soup with shrimp and crabmeat

Chef Folse Makes Thai Watermelon Soup
Updated: Jul. 11, 2018 at 10:12 AM CDT
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(WVUE) - Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer months. This one can be served hot or cold.

Prep Time: 30 Minutes

Yield: 4 Servings


5 cups chopped seedless watermelon, rind discarded and divided

16 (21–25 count) shrimp, peeled and deveined

2 cups jumbo lump crabmeat

¼ cup vegetable oil

3 tbsps minced lemongrass

¼ cup minced onion

1½ tbsps minced ginger

2 tbsps minced garlic

1 hot chile pepper (Thai or habanero), stem and seeds removed and minced

2 tbsps fresh lime juice or to taste

salt and cracked black pepper to taste

¼ cup chopped cilantro

2 tbsps olive oil


In a food processor or blender, purée watermelon until smooth. Transfer watermelon to a bowl. In a 9-inch skillet over medium heat, bring one-half of the purée to a low simmer. Add shrimp and cook 4–5 minutes or until done. Remove shrimp from skillet and set aside. Reserve purée in skillet and set aside. In a 2-quart saucepan, heat vegetable oil over medium-low heat. Sauté lemongrass, onion, ginger, garlic and chile pepper for about 5 minutes or until pale golden and aromatic. Add reserved watermelon purée from skillet and simmer over moderate heat 3–5 minutes, stirring constantly. Remove from heat and transfer to blender or food processor. Add remaining watermelon and lime juice and blend until smooth. Season soup to taste with salt, pepper and additional lime juice if desired. In a small bowl, combine crabmeat, cilantro and olive oil. Toss to coat and season to taste with salt and pepper. To serve, place 4 shrimp on the outer edge of each soup plate. Mound an equal amount of crabmeat mixture in the center and ladle hot or cold soup around.