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🍲 Creamy Lobster Coconut Soup

150 kcal · 30 min · 4 servings

Ingredients

• 500 g lobster tail (frozen; 2 lobster tails)
• 150 g small onions (5 small onions)
• 150 g stalks celery (3 stalks celery)
• 3 large tomatoes
• 40 g ginger (1 piece)
• 1 tbsp oil
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 3 sprigs parsley
• 4 sprigs thyme
• 2 bay leaves
• 400 ml coconut milk (9% fat)
• salt
• pepper
• 2 tsp cornstarch
• 0.5 lemon
• 2 small chili peppers (preferably red or green)
• 2 sprigs mint
• 5 tbsp classic vegetable broth

Instructions

1. 1. Let the lobster tails thaw.
2. 2. Rinse the tails briefly.
3. 3. Pat them dry with a kitchen towel.
4. 4. Cut open the shell on the underside with kitchen shears.
5. 5. Break open the shells.
6. 6. Remove the meat from the shells.
7. 7. Cut the meat into approx. 1 cm pieces.
8. 8. Keep the meat cold.
9. 9. Peel the onions.
10. 10. Wash the celery.
11. 11. Wash the tomatoes.
12. 12. Remove the tough stems from the tomatoes.
13. 13. Roughly dice the onions.
14. 14. Roughly dice the celery.
15. 15. Roughly dice the tomatoes.
16. 16. Peel the ginger.
17. 17. Roughly chop the ginger.
18. 18. Heat the oil in a large high pot.
19. 19. Roast the lobster shells over high heat.
20. 20. Stir while doing so.
21. 21. Let the shells roast for 3-4 minutes.
22. 22. Add the onions and celery.
23. 23. Roast the vegetables for another 3-4 minutes.
24. 24. Stir in the ginger.
25. 25. Stir in the tomato paste.
26. 26. Sprinkle everything with curry.
27. 27. Sauté the mixture for 30 seconds.
28. 28. Add the tomatoes to the soup.
29. 29. Add 1.2 liters of water to the soup.
30. 30. Bring everything to a boil.
31. 31. Wash the parsley.
32. 32. Shake the parsley dry.
33. 33. Wash the thyme.
34. 34. Shake the thyme dry.
35. 35. Add the parsley to the soup.
36. 36. Add the thyme to the soup.
37. 37. Add the bay leaf to the soup.
38. 38. Cover the pot.
39. 39. Cook the soup over medium heat.
40. 40. Let the soup simmer for 60 minutes.
41. 41. Add the coconut milk to the soup.
42. 42. Let the soup cook for another 30 minutes.
43. 43. Strain the soup through a fine sieve.
44. 44. Pour the strained soup into a second pot.
45. 45. Bring the soup to a boil again.
46. 46. Season the soup with salt.
47. 47. Season the soup with pepper.
48. 48. Mix the starch with a little cold water.
49. 49. Stir the starch mixture into the boiling soup.
50. 50. Squeeze the lemon.
51. 51. Add the lemon juice to the soup.
52. 52. Adjust the soup's flavor with the lemon juice.
53. 53. Keep the soup warm.
54. 54. Halve the chili peppers lengthwise.
55. 55. Remove the seeds from the chili peppers.
56. 56. Wash the chili peppers.
57. 57. Finely chop the chili peppers.
58. 58. Rinse the mint.
59. 59. Shake the mint dry.
60. 60. Pluck the mint leaves.
61. 61. Set the mint leaves aside.
62. 62. Bring the vegetable broth to a boil in a pan.
63. 63. Add the lobster pieces to the pan.
64. 64. Add the chili peppers to the pan.
65. 65. Sauté the ingredients over medium heat.
66. 66. Let the ingredients sauté for 1-2 minutes.
67. 67. Add the lobster pieces and chili to the soup.
68. 68. Garnish the soup with the mint leaves.
69. 69. Serve the soup.

Nutrition per serving

• kcal: 150
• Protein: 13 g · Fett/Fat: 8 g · Carbs: 5 g