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.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
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This recipe is from Delia's How to Cheat at Cooking. Serves 2, or 4 as a starter.
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.