Jane’s Kitchen: Chilled Thai Melon Soup

2 cups seedless watermelon, diced 

2 cups cantaloupe, diced 

2 cups crenshaw or honeydew, diced 

1 tablespoon sriracha sauce 

1 tablespoon sweet chile sauce 

1 cup unsweetened coconut milk 

2 tablespoons lime juice 

1 tablespoon fresh ginger, grated 

1 tablespoon fresh cilantro, chopped 

2 tablespoons fresh thai basil, chopped

3 tablespoons fresh mint, minced 

1 tablespoon toasted chopped peanuts, for garnish



Place all ingredients except 1 Tablespoon of the mint in a blender and puree until smooth. Stir in remaining mint and chill. To serve, garnish with peanuts. Add additional coconut milk if it is too spicy.