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🍽️ Creamy Lobster Soup

110 kcal · 30 min · 4 servings

Ingredients

• 4 shallots
• 20 g freshly grated ginger
• 2 tbsp soybean oil
• 2 stalks lemongrass
• 150 ml coconut milk
• 800 ml fish stock (from the jar)
• 50 g lobster paste (from the jar)
• salt
• pepper (from the mill)
• 4 cooked lobster claws
• 1 red chili pepper
• 2 sprigs cilantro
• 1 tsp coconut flakes

Instructions

1. 1. Peel the shallots and dice them into small cubes.
2. 2. Heat the soy oil in a pot.
3. 3. Sauté the shallots and ginger in the oil until they are soft and translucent.
4. 4. Wash the lemongrass and remove the tough ends.
5. 5. Slice the lemongrass into rings and add it to the shallots.
6. 6. Let the mixture simmer for another 3–4 minutes.
7. 7. Pour in the coconut milk and bring the mixture to a boil.
8. 8. Stir in the fish stock and lobster paste.
9. 9. Let the soup simmer gently for about 15 minutes.
10. 10. Blend the soup until smooth.
11. 11. Pass the soup through a fine sieve to ensure a smooth texture.
12. 12. Bring the soup back to a boil.
13. 13. Season the soup with salt and pepper.
14. 14. Dice the lower part of the lobster claws into small cubes.
15. 15. Keep the claw pieces whole.
16. 16. Wash the chili pepper and remove the stem and seeds.
17. 17. Slice the chili pepper into thin strips.
18. 18. Toast the coconut flakes in a pan without adding extra fat.
19. 19. Ladle the soup into bowls.
20. 20. Add the diced lobster meat and whole claw pieces to the bowls.
21. 21. Garnish the soup with the chili strips, fresh coriander, and toasted coconut flakes.

Nutrition per serving

• kcal: 110
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 4 g