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Spicy Thai Lobster Soup

Source of Recipe


From "The Coastal Living Cookbook"






List of Ingredients



• 2 lobster tails, cooked *
  
• 1 Tbsp vegetable oil
  
• 1 to 1-1/2 Tbsp Asian Blend (recipe follows)
  
• 4 cups fish stock or chicken broth
  
• 1 Tbsp grated lime rind
  
• 1/3 cup uncooked long-grain rice
  
• 1 cup lite coconut milk
  
• 6 large mushrooms, sliced
  
• 2 green onions, chopped
  
• 1 Thai chile, halved
  
• 1 Tbsp chopped fresh cilantro
  
• 2 Tbsp fresh lime juice
  
• Garnishes: Fresh cilantro, lime wedges
  






Instructions



1. Remove lobster meat from shell; slice and set meat aside.
   
   
2. Heat oil in a large saucepan over medium heat. Stir in Asian Blend; sauté 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
   
   
3. Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onions, chile and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
   
   Yield: 4 servings
   
   ----------------------------
   
   ASIAN BLEND
   
   2 Tbsp ground ginger
   2 Tbsp ground coriander
   1 Tbsp ground turmeric
   1 Tbsp ground cumin
   2 tsp coarsely ground pepper
   1 tsp ground cardamom
   1 tsp ground fenugreek (optional)
   
   Combine all ingredients. Store in an airtight container. (Yield: About 1/2 cup)
   
   






Final Comments


* 3/4-pound peeled and deveined shrimp may be substituted for lobster (1 pound if purchased in the shell).