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Рецепт Spicy Thai Lobster Soup (Lobster Tom Kha)
by Cavegirl Cuisine

I apologize in advance if the ingredients are not true to a Tom Kha. With that said, I think this has some fabulous flavors with my favorite joys of Thai food. So, I’m hoping you like my version…I think it really has some depth of flavor ~ my family and I certainly enjoyed it!!

Also, if you don’t have lobster on hand, shrimp are a super-yummy substitute!

Spicy Thai Lobster Soup (Lobster Tom Kha)

Ingredients

Directions

In a Dutch Oven or heavy bottomed pot, heat ghee, bottoms of scallions, mushrooms, and garlic until scallions are translucent.

Add broth. Add lobster tails. Bring to a boil. Reduce to a simmer and cook until tail shells just turn red.

Scoop out lobster and set aside.

Cut lobster tails down the center and scoop out undercooked lobster meat. Set lobster meat aside. Place the large lobster shell portions back into the broth. Bring to boil. Reduce to a simmer and cook covered for 30 minutes.

Remove lobster shells from broth and discard. Whisk in coconut aminos, lime zest, red curry paste, lemongrass, Sriracha, and ginger. Heat for 10 minutes.

Add Sherry, coconut milk, chopped tops of scallions, and a handful of cilantro. Whisk together and continue to cook for 5 minutes. Add lobster meat. Continue to cook for an additional 5 minutes.

Serve immediately. Garnish with additional cilantro.