Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs
Chef Jeremy Fox of Ubuntu – Napa, CA
Adapted by
July 2009
Yield:6 Servings


2 large white onions, julienned
2 cloves garlic, mashed
3 stalks lemongrass, sliced thin
1 red seedless watermelon, peeled & cut into 2-inch dice
10 cilantro stems
5 kieffer lime leaves
1 can coconut milk, reserve ¼ cup of thinnest product for chevre
1 ½ cups white loaf bread, crust removed
Juice of 3-4 limes
kosher salt
6 Tablespoons local soft chevre
1 kieffer lime
18 baby radishes (such as redhead and d’avignon), halved if necessary, using greens if pristine
½ cup mixture of assorted microcilantro, basil and mint leaves


Add onions, garlic, lemongrass, watermelon and a sachet of the cilantro stems & kieffer lime leaves in a pot, cover and cook on low heat until melon is completely soft-about 1 hour.  Add the coconut milk and bring to a simmer for 15 minutes.  Add the bread and allow it to dissolve; about 15 minutes.  Remove sachet, puree mixture in a Vita-Prep blender, and strain through a fine chinoise then cool rapidly on ice.  If soup is too thick, add a bit of water to correct and check for seasoning.  Add the lime juice and salt to taste.  Gently whip the chevre with the reserved coconut milk and the zest of 1/3 kieffer lime. 

To Assemble and Serve:
In individual bowls add a quenelle of chevre and arrange the radishes and herbs around.  Use remaining kieffer lime zest to finish each bowl. Serve bowl to each guest, and pour soup tableside.