This Coconut Soup with Lobster is a twist on the classic Tom Kha Soup. This flavorful soup combines creamy coconut milk, aromatics, lemongrass and tender lobster. With a hint of spice and the bright notes of lime and cilantro, this soup embodies the essence of Thai-style cooking. In well under 30 minutes, and with only a few steps, this satisfying and delicious soup can be on your dinner table.
Ingredients to Make Coconut Soup with Lobster
With just a few ingredients you would not normally have in your pantry, you can create this incredible coconut soup with lobster. As some of the ingredients are rather unique, refer to this list for adequate substitutions:
- Lobster: Uncooked lobster tail meat is preferred. However, you can substitute with any uncooked lobster meat. Cooked lobster meat can also be used. Just be sure to add in just prior to serving.
- Lemongrass: Substitute with lemongrass paste, dried lemongrass or lemon zest.
- Crushed Red Pepper: Thinly sliced red Thai chilis are a great alternative.
- Chicken or Vegetable Stock: Use seafood stock as an alternative.
- Coconut Milk: To make a lighter version of this coconut seafood soup, use light coconut milk.
- Lime Leaves: Lime zest is a great alternative.
- Knob of Ginger: Replace with a teaspoon of ground ginger or ginger paste.
- Fish Sauce: Soy sauce, tamari or coconut aminos are great alternatives.
- Coconut or Turbinado sugar: Easily replace with brown sugar or palm sugar.
- Button Mushrooms: Cremini or shiitake mushrooms can be used as substitutes, or a combination thereof.
How to Make Thai Coconut Soup with Lobster
Honestly, the method to cooking this Thai-style soup is very straight-forward, and rather simple. With just a little prep, this creamy coconut soup can be served up in no time.
- Heat oil in a large pot and sauté shallots, garlic, lemongrass, and crushed red pepper until softened.
- Pour in chicken stock and coconut milk, then add ginger, lime leaves, fish sauce, the juice of one lime and sugar. Bring close to a boil. Reduce heat. Simmer covered for 10 minutes.
- Remove the lid. Add mushrooms and salt. Simmer for an additional 8 minutes.
- Reduce heat. Add the juice of the remaining lime, lobster chunks and fresh cilantro. Gently poach until the lobster turns opaque (less than a minute).
Tips to Making This Thai-Style Coconut Soup
One of the greatest tips I can give when preparing this coconut soup is to taste along the way and add more lime juice, as needed. Fresh lime juice enhances the flavor of this soup and in my opinion, the more the better! Here are a few more tips:
- Have the ingredients prepped and ready to go before starting.
- Cut the fresh lemongrass into pieces to better extract the flavor.
- If after the initial simmering, if a film appears on top of the soup, ladle off.
- Adjust spice levels gradually according to preference, tasting as you go.
- Add lobster at the end to avoid overcooking; it cooks quickly.
- Garnish servings with fresh lime, cilantro, and additional herbs/spices.
- Taste and adjust seasoning throughout the cooking process for balanced flavors.
How to Serve and Store Coconut Soup with Lobster
- Serve: Ladle the soup into bowls as soon as the lobster meat turns opaque, and is fully-cooked. Garnish each serving with a wedge of lime and fresh cilantro. If desired, add a drizzle of chili oil or a sprinkle of Thai spices for added flavor and presentation.
- Accompaniments: Adding jasmine or steamed white rice compliments the flavors and makes this exotic soup a complete meal.
- Refrigeration: If you have leftover coconut soup, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
- Freezing (without lobster): If you want to freeze the soup for longer storage, it’s advisable to do so without the lobster as seafood doesn’t freeze and reheat well. Freeze the soup in airtight containers for up to 1-2 months.
- Reheating: When ready to reheat, gently warm the soup on the stove over low to medium heat. If adding lobster to the reheated soup, do so just before serving and heat until the lobster is warmed through but not overcooked to maintain its tenderness.
More Thai-Style Recipes to Love
- Easy Coconut Chicken Curry
- Red Curry Coconut Fish
- Clams in a Red Coconut Curry Broth
- Thai Coconut Chicken Tagine
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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