Spicy Shrimp and Lobster Coconut Soup

Spicy Shrimp and Lobster Coconut Soup
Spicy Shrimp and Lobster Coconut Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (4-inch) pieces lemongrass stalk, smashed

  • 1

    teaspoon whole coriander seeds

  • 2

    teaspoons olive oil

  • 1/2

    cup diced yellow onion

  • 1/2

    red bell pepper, seeds and stem removed, and diced

  • 2

    teaspoons minced garlic

  • 4

    teaspoons minced fresh ginger

  • 2

    cups shrimp stock

  • 1/2

    Scotch bonnet pepper, seeded and minced

  • 1 1/4

    teaspoons kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 12

    ounces medium shrimp, peeled and deveined

  • 2

    spiny lobster tails, meat removed and diced

  • 2 1/2

    cups unsweetened coconut milk

  • 1/4

    cup fresh lime juice

  • 3 to 4

    tablespoons chopped fresh cilantro leaves

  • Fresh cilantro sprigs, for garnish

Directions

Place the lemongrass stalks and coriander in dampened cheesecloth and tie together with kitchen twine. Set aside. Heat oil in a medium stockpot over medium-high heat. Add onions and bell peppers, and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add the spice bag, shrimp stock, and Scotch bonnet pepper. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes. Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and chopped cilantro and cook 2 to 3 minutes or until heated through. Remove the spice bag from the soup and ladle into warmed soup bowls. Garnish with fresh cilantro sprigs and serve immediately.

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