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Lobster rice-noodle soup
Lobster rice-noodle soup
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Prep Time:
Cook Time:
Make a delicious Thai-inspired lobster noodle soup with fresh flavors.
Ingredients:
  • 1 cooked lobster tail, meat removed, sliced, shell reserved
  • 50g dried shrimp (see note)
  • 1 lemongrass stem, bruised
  • 3 makrut lime leaves, inner stem removed, finely shredded (see note)
  • 3cm piece of ginger, finely grated
  • 200g wide rice noodles
  • 200ml coconut cream
  • 40.00 ml mirin (see note)
  • 48.80 gm fish sauce
  • 20.00 ml palm sugar (see note) or brown sugar
  • Juice of 1 lime, plus extra wedges to serve
  • 2 long red and 2 long green chillies, seeds removed, thinly sliced, plus extra to serve
  • 100g snake beans (see note) or green beans cut into 5cm lengths, blanched
  • 250.00 ml Thai basil (see note) leaves, to serve
Instructions:
  • In a pot, combine lobster shells, shrimp, lemongrass, makrut lime, and 1.5L (6 cups) water. Bring to a boil, then simmer on low for 1 hour. Finally, stir in the ginger.
  • Submerge the noodles in hot water for 10 minutes until they become tender. Drain well and distribute evenly among 6 serving bowls.
  • Strain the stock and place it back in a clean pan over low heat. Add in coconut cream, mirin, fish sauce, sugar, lime juice, and chili. Heat the mixture until warmed through. Season to taste.
  • Top the noodles with the lobster meat and beans, then generously pour over the hot stock. Garnish with basil, extra chili, and a squeeze of lime before serving.

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