Description
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.
Ingredients
Scale
- 1 tablespoon coconut or olive oil
- 1 shallot, thinly sliced
- 3 garlic cloves, minced
- 2 stalks lemongrass, roughly chopped
- 1/2 teaspoon crushed red pepper
- 4 cups chicken or vegetable stock
- 2 cans coconut milk
- 2 lime leaves
- Juice of two limes, plus wedges for serving
- 1 knob peeled ginger
- 2 teaspoons fish sauce
- 3 tablespoons coconut or turbinado sugar
- 8-ounces tiny button mushrooms, halved
- 3 (6-ounce) lobster tails (meat removed and cut into chunks) or 12-ounces uncooked lobster
- 2 tablespoons fresh cilantro
- Pinch of salt
Instructions
- 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, juice of one lime, and coconut sugar. Bring almost 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 in the juice of another lime.
- Add the lobster chunks and fresh cilantro, gently poaching until opaque the lobster turns opaque (less than a minute).
- Serve immediately in bowls, garnished with lime wedges, fresh cilantro and Thai spices, or chili oil.
- Optionally, add in steamed jasmine, basmati or white rice.
Notes
- Have all of the ingredients prepped and ready prior to starting the soup.
- Roughly chop the lemongrass stalks to release the essence while cooking.
- Add the lobster at the end. Poach gently until the lobster turns opaque.
- Taste throughout the cooking process and adjust the flavors with more fresh lime juice and salt, as needed.
- If using cooked lobster, add to the soup just prior to serving.
- Optionally, add steamed rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: Thai/American