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Lobster
Recipes
Soups
Southeast Asian Lemongrass & Coconut Milk Soup
(Serves 4)
2 stalks lemongrass
2 cans reduced-sodium chicken broth (14.5 oz. each)
1 each jalapeņo chile, cored, seeded and thinly sliced
1 tablespoon slivered ginger
2 each Maine lobster tails, (4 oz. each)
1 cup unsweetened coconut milk *
2 tablespoons brown sugar
2 tablespoons soy sauce or fish sauce
2 tablespoons fresh lime juice, more to taste
1/3 cup thinly sliced green onions
2 tablespoons chopped basil or cilantro
Bring a large pot of water to a boil. Meanwhile, pound the
lemongrass stalks until flattened. Discard the dry ends of
the stalks. Cut the bulb sections into 1 inch pieces. Put
the lemongrass, broth, jalapeņo and ginger in a medium
saucepan. Bring to a boil, reduce to low, cover the pan
and simmer 15 minutes.
Meanwhile, plunge the lobster tails into the boiling
water. Simmer 5 minutes, then drain well. When cool enough
to handle, twist off the tail flippers. Use your finger to
push the meat from the tail end out the other end. Slice
the tail in half lengthwise, then into thin slices. Set
aside.
Add the coconut milk, brown sugar and soy sauce to the
broth. Bring to a simmer over medium heat. Add the lobster
and heat through. Take from the heat and stir in lime
juice to taste. Stir in green onions and basil or cilantro
and serve.
*Coconut milk is the liquid squeezed from grated coconut
meat soaked in water, not the liquid inside the coconut.
Do not confuse with sweetened coconut syrup, which is more
like sweetened condensed milk
One serving: Cal. 282/Prot. 15 g/Carbo. 15 g/Chol. 37
mg/Total Fat 18 g/Sat. 12 g/Sod. 425 mg
Nutritional information provided by Simply Seafood
Simply Seafood
Recipe by Pamela Eimers
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