When oil is heated, fry the shallots, garlic, spices and chicken pieces for a couple of minutes.
Pour in 1/2 liter of water and simmer over very low heat.
On the point of boiling, add in the melons, peanuts, granules and salt to taste.
Simmer again until the soup starts to boil.
Remove from heat.
Garnish with parsley before serving.