Lobster rice-noodle soup

Lobster rice-noodle soup

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Recreate the fresh flavours of Thai cuisine in this easy lobster rice noodle soup.

The ingredient of Lobster rice-noodle soup

  1. 1 cooked lobster tail, meat removed, sliced, shell reserved
  2. 50g dried shrimp (see note)
  3. 1 lemongrass stem, bruised
  4. 3 kaffir lime leaves, inner stem removed, finely shredded (see note)
  5. 3cm piece of ginger, finely grated
  6. 200g wide rice noodles
  7. 200ml coconut cream
  8. 2 tablespoons mirin (see note)
  9. 2 tablespoons fish sauce
  10. 1 tablespoon palm sugar (see note) or brown sugar
  11. Juice of 1 lime, plus extra wedges to serve
  12. 2 long red and 2 long green chillies, seeds removed, thinly sliced, plus extra to serve
  13. 100g snake beans (see note) or green beans cut into 5cm lengths, blanched
  14. 1 cup Thai basil (see note) leaves, to serve

The instruction how to make Lobster rice-noodle soup

  1. Place lobster shells, shrimp, lemongrass and kaffir lime in a pan with 1.5L (6 cups) water. Bring to the boil, reduce heat to low and simmer for 1 hour. Stir in ginger.
  2. Soak noodles in hot water for 10 minutes or until soft. Drain and divide among 6 serving bowls.
  3. Strain stock and return to a clean pan over low heat with coconut cream, mirin, fish sauce, sugar, lime juice and chilli to heat through. Season to taste.
  4. Place lobster meat and beans on top of noodles, then ladle over hot stock. Serve with basil, extra chilli and lime.

Nutritions of Lobster rice-noodle soup

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calories: https://schema.org
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