Spicy Thai Lobster Soup

  • Yield: 4 servings


  • 2 none lobster tails, cooked*
  • 1 tablespoon vegetable oil
  • 1 none 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 none large mushrooms, sliced
  • 2 none green onions, chopped
  • 1 none thai or bird chile, halved
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • none 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.


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Spicy Thai Lobster Soup Recipe