Lobster Tom Yum Recipe
Young coconut, thai basil, coconut rice, cilantro
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Ingredients
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Lobster Tom Yum Ingredients
Method
Preparation Directions
Prepare the Coconut Rice
Rinse the coconut rice under cold water until the water runs clear. In a pot, combine 1 cup of coconut rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and water is absorbed. Set aside.
Prepare the Broth
In a large pot, combine 4 cups of water, lemongrass, galangal, and kaffir lime leaves. Bring to a boil and let simmer for about 10 minutes to infuse the flavors.
Add Lobster
Add the lobster tails to the broth and cook for about 5-7 minutes, or until the lobster is cooked through and opaque. Remove the lobster, let cool slightly, then slice into bite-sized pieces.
Finish the Soup
To the broth, add young coconut water, young coconut meat, fish sauce, lime juice, chili paste, and salt to taste. Bring to a gentle simmer.