Lobster and Coconut Soup with Lemongrass and Ginger
Here we’ve got a ready-made soup as a backdrop – so no initial work needed, just a little tinkering around with some other very fine ingredients, which puts it in a different class.
Serves 2, or 4 as a starter.
|415g tin lobster bisque, such as Baxters|
|165ml tin Blue Dragon light coconut milk|
|1 stalk Blue Dragon whole lemongrass (from a jar)|
|1 heaped dessertspoon English Provender very lazy ginger|
|1 dessertspoon Thai fish sauce|
|1 tablespoon lime juice, plus a little more if needed|
|1 heaped tablespoon fresh coriander leaves|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia's How to Cheat at Cooking
You have some work to do, but not much: just cut the lemongrass into 3 pieces and chop them in a mini-chopper with the ginger as finely as possible.
What happens now is the lobster bisque and the coconut milk are emptied into a medium saucepan, along with the lemongrass and ginger, and stirred around.
Then, keeping the heat on low, leave it to heat very gently, uncovered, for 10 minutes, without coming to the boil.
Finally – making sure the soup is now hot – add the fish sauce and lime juice (taste to see if it needs more lime), then serve in warmed soup bowls with the coriander to garnish.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
A Thai Tom Yum soup full of flavour and with hardly any fat, this lovely recipe is just as good made with prawns.
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
You can use trout, sole or plaice for this gorgeous dish: light and luxurious, it's actually dead easy to make and takes no time at all for a recipe that's full of Thai flavours.
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
In Thailand, mango is served with lime wedges to squeeze over it, the citrus sharpness cutting through the rich, perfumed flesh of the mango. Here, Delia has combined them to create an ice cream that would be ideal at the end of a Thai meal.
Most Popular recipes
Calculating roasting times
07 Oct 2015 17:42
05 Oct 2015 18:33
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
07 Oct 2015 13:35
Sorry for no reply
03 Sep 2015 21:44
01 Oct 2015 17:26
21 Aug 2015 13:00