1. Combine the melons and pickled ginger in a food processor or blender and process until liquefied, about 1 minute (depending on the size of your food processor you may need to puree the melon in batches).
2. Pour the puree into a nonreactive bowl and stir in the lime juice. Cover and refrigerate until well chilled, at least 1 hour.
3. To serve, divide the soup among 6 icy-cold bowls or plates. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla. Other Ways To Do It This soup makes an exotic dessert if topped with a scoop of Orange-Ginger Sorbet instead of the shrimp and herbs. Or freeze it in a large shallow pan and scrape frozen soup into bowls for a refreshing granita.
Recipe from the White Dog Cafe Cookbook
Multicultural Recipes and Tales of Adventures from Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause
(Running Press Book Publishers; March 1998; $16.95/paperback; $24.95/hardcover)