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.
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