Spicy Thai Lobster Soup

Recipe from

Coastal Living


2 lobster tails, cooked*
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms, sliced
2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge


Remove lobster meat from shell; slice and set aside.

Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.

Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.

*3/4 pound peeled and deveined shrimp may be substituted for lobster.


November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note