Spicy Thai Lobster Soup

RECIPE

Yield
4 servings

Ingredients
2 lobster tails, cooked
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms, sliced
2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge

Preparation
Remove lobster meat from shell; slice and set aside.

Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.

Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.

3/4 pound peeled and deveined shrimp may be substituted for lobster.

Thai cooking@home
by cooking lover

Thai Shrimp and Chicken Soup

RECIPE

The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.

Yield
4 servings (serving size: about 2 cups)

Ingredients
3 cups fat-free, less-sodium chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8-ounce) package presliced mushrooms
1/2 pound peeled and deveined large shrimp
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons (1/2-inch) sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13.5-ounce) can light coconut milk

Preparation
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.

Nutritional Information
Calories:262 (24% from fat)
Fat:7.1g (sat 3.8g,mono 0.3g,poly 0.6g)
Protein:30g
Carbohydrate:18.3g
Fiber:1.8g
Cholesterol:121mg
Iron:3.3mg
Sodium:973mg
Calcium:64mg

Thai cooking@home
by cooking lover