Lobster Rice Noodle Soup

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Recreate the open flavours of Thai cuisine in this easy lobster rice noodle soup.

The ingredient of Lobster Rice Noodle Soup

• 1 cooked lobster tail meat removed sliced shell reserved
• 50g dried shrimp see note
• 1 lemongrass stem bruised
• 3 kaffir lime leaves inner stem removed finely shredded see note
• 3cm piece of ginger finely grated
• 200g wide rice noodles
• 200ml coconut cream
• 2 tablespoons mirin see note
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar see note or brown sugar
• juice of 1 lime gain other wedges to foster
• 2 long red and 2 long green chillies seeds removed thinly sliced improvement further to give support to
• 100g snake beans see note or green beans cut into 5cm lengths blanched
• 1 cup thai basil see note leaves to relief

The Instruction of lobster rice noodle soup

• place lobster shells shrimp lemongrass and kaffir lime in a pan in the same way as 1 5l 6 cups water bring to the boil shorten heat to low and simmer for 1 hour disconcert whisk in ginger
• soak noodles in hot water for 10 minutes or until soft drain and divide in the course of 6 serving bowls
• strain addition and return to a clean pan beyond low heat next coconut cream mirin fish sauce sugar lime juice and chilli to heat through season to taste
• place lobster meat and beans going on for peak of noodles subsequently next ladle over hot stock abet later basil further chilli and lime

Nutritions of Lobster Rice Noodle Soup

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