Puree watermelon in blender or food processor until smooth. Transfer to bowl.
In a saucepan heat oil over low-medium heat, add lemongrass, shallots, ginger and garlic stirring until have blended, 3-5 minutes.
Add about 1/3 or watermelon puree and simmer over medium heat, stirring about 5 minutes
Transfer to blender and add chile, lemon juice, lime zest and salt to taste. Blend until smooth, add remaining watermelon puree.
For cold soup chill uncovered about 2 hours in refrigerator, or 20-30 minutes in freezer.
For hot, reheat in a clean saucepan.
Mix crab-meat, cilantro and oil.
Divide crab into center of 2 soup plates creating a small mound. Pour soup around mound, add optional avocado slices and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (133g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 50 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 44.1mg||14 %|
|Sodium 2041.5mg||70 %|
|Potassium 244.7mg||6 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.1g|
|Protein 19.5g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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