Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Thai Lobster Soup With Lemon Grass
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- #84972
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 stalk fresh lemon grass
6 cups chicken broth
1 clove garlic, crushed
1 teaspoon lime zest
2 tablespoons lime juice
2 teaspoons fish sauce
1/2 teaspoon salt
8 ounces lobster tail meat, chopped
8 ounces enoki mushrooms, trimmed
3 tablespoons sliced green onions
2 tablespoons chopped cilantro
2 red chili peppers, seeded, finely chopped
cilantro for garnish
lemon grass strips for garnish
directions
Crush the stalk of lemon grass with the dull edge of a knife and cut into 6-inch strips.
Bring the broth to a boil in a saucepan. Add the lemon grass, garlic, lime zest, lime juice, fish sauce and salt. Simmer for 5 minutes.
Remove the garlic clove and lemon grass. Add the lobster. Cook for 2 minutes or until lobster meat turns pink. Add the mushrooms, green onions, 2 tablespoons cilantro and chili peppers. Cook for 1 to 2 minutes.
Ladle into soup bowls. Garnish with cilantro and lemon grass strips.
added by
bettyboop
nutrition data
Nutritional data has not been calculated yet.
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