Lobster rice-noodle soup

Lobster rice-noodle soup


Recreate the sparkling 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 be aware)
  3. 1 lemongrass stem, bruised
  4. three kaffir lime leaves, internal stem eliminated, finely shredded (see be aware)
  5. 3cm piece of ginger, finely grated
  6. 200g extensive rice noodles
  7. 200ml coconut cream
  8. 2 tablespoons mirin (see be aware)
  9. 2 tablespoons fish sauce
  10. 1 tablespoon palm sugar (see word) or brown sugar
  11. Juice of 1 lime, plus greater wedges to serve
  12. 2 long pink and 2 lengthy green chillies, seeds removed, thinly sliced, plus more to serve
  13. 100g snake beans (see be aware) or green beans cut into 5cm lengths, blanched
  14. 1 cup Thai basil (see notice) 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 warmth to low and simmer for 1 hour. Stir in ginger.
  2. Soak noodles in hot water for 10 minutes or till tender. Drain and divide amongst 6 serving bowls.
  3. Strain inventory and return to a easy pan over low warmth with coconut cream, mirin, fish sauce, sugar, lime juice and chilli to heat via. Season to flavor.
  4. Place lobster meat and beans on pinnacle of noodles, then ladle over warm stock. Serve with basil, extra chilli and lime.

Nutritions of Lobster rice-noodle soup



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