Lunch: Thai-Spiced Watermelon Soup With Crabmeat

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient.Active time: 1 hr Start to finish: 1 hr (3 hr if servi

This recipe includes superfoods such as:

Lemon

Health benefits of Thai-Spiced Watermelon Soup With Crabmeat

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

Instructions

Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.
Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).
Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

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