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Clear Thai Salmon and Lobster Soup

2 Red chillies
4 Cloves garlic
55 g Gingal; (2oz)
1 ts Coriander seeds
20 g Fresh coriander; (3/4oz)
4 tb Sesame oil; (50ml)
250 g Salmon; (9oz)
450 g Lobster; (1lb)
2 Lemons
800 ml Fish stock; (28fl oz)
4 tb Thai Fish sauce; (50ml)
200 g Dried Vermichelli noodles; (7oz)
Fresh mint and coriander
6 Spring onions
Soy sauce

Cook the lobster in the fish stock for 11 minutes per pound in weight. Remove from the stock and take out all the lobster meat, crush the shells and discard the bones once cool.

Cook the noodles in boiling water, drain and place in the middle of the serving bowl, piled high. Add the choppped mint, chilli, gingal and garlic to the soup and cook for 3-4 minutes and then strain.

Garnish the top of the noodles with spring onions, lobster meat and herbs. Finish the soup with lemon, sesame oil, fish sauce, coriander leaves and diced chilli.

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