Thai Lobster Soup
This soup can be enriched by adding coconut milk or by stirring in softened rice noodles.
INGREDIENTS | SERVES 4
1 stalk fresh lemongrass
6 cups shellfish broth or chicken broth
1 clove garlic, pressed
Juice of 1 lime
Zest of 1 lime, grated
1 tablespoon fish sauce
1 hot chili pepper, chopped
4 ounces mushrooms, sliced
2 green onions, sliced
1 cup lobster meat, chopped
¼ cup minced fresh cilantro
Salt and pepper to taste
Trim lemongrass; cut a few diagonal slices to use as garnish. Set aside. Cut remaining stalk into strips.
In a soup pot, combine lemongrass and broth. Bring broth to a boil; reduce heat to medium. Simmer 10 minutes.
Remove lemongrass; discard. Add garlic, lime juice and zest, fish sauce, hot pepper, and mushrooms; Simmer 10 minutes.
Stir in green onions, lobster, and cilantro; cook 10 minutes.
Add salt and pepper. Ladle into bowls; garnish with reserved lemongrass slices.
