Spicy Thai Lobster Soup with Lemon grass and Somen Noodles
SERVES: 6 DIFFICULTY: Easy
What guest wouldn’t be honoured by being served lobster?
1 stalk Fresh lemon grass
6 cups Chicken broth
1 small Garlic clove (crushed)
1 tsp Lime zest
2 tbsp Lime juice
2 tsp Fish sauce
1/2 tsp Salt
227g Lobster tail meat (chopped)
227g Enoki mushrooms (trimmed)
3 tbsp Green onions (sliced)
2 tbsp Cilantro (chopped)
1 or 2 Red chilli peppers (seeded, finely chopped)
Cilantro & lemon grass strips (for garnish)
180g Hakubaku somen noodles
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Set noodles aside.
Crush the stalk of lemon grass with the dull edge of a knife.
Cut into 15cm strips.
Bring the broth to the 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, 2tbsp cilantro and chilli peppers.
Cook for 1-2 minutes.
Place cooked somen noodles into each serving bowl.
Ladle soup over noodles.
Garnish with cilantro and lemon grass strips.