Lobster Coconut Soup

Ingredients

• 500 g lobster tail (frozen; 2 lobster tails)
• 150 g small onions (5 small onions)
• 150 g stalks of celery (3 stalks celery)
• 3 large tomatoes
• 40 g Ginger (1 piece)
• 1 tbsp oil
• 2 tbsp Tomato paste
• 2 tbsp Curry Powder
• 3 stems Parsley
• 4 sprigs thyme
• 2 Bay leaves
• 400 ml coconut milk (9% fat)
• Salt
• Pepper
• 2 tsp cornstarch
• 0.5 lemon
• 2 small chili peppers (red or green, as desired)
• 2 stems Mint
• 5 tbsp classic vegetable broth

Instructions

1. 1.

   Let the lobster tails thaw. Rinse briefly, pat dry and cut the shell on the underside with kitchen scissors.

2. 2.

   Open the shells, remove the meat and cut into about 1 cm pieces. Set aside cold.

3. 3.

   Peel onions, wash celery and tomatoes, roughly dice everything. Peel ginger and chop coarsely.

4. 4.

   Heat oil in a large tall pot. Sauté lobster shells for 3-4 minutes over high heat while stirring.

5. 5.

   Add onions and celery and sauté another 3-4 minutes.

6. 6.

   Stir in ginger and tomato paste, sprinkle curry powder and steam for 30 seconds. Add tomatoes and 1.2 l water, bring to a boil.

7. 7.

   Wash parsley and thyme, shake dry. Add bay leaves to the soup, cover and simmer over medium heat for 60 minutes. Add coconut milk and cook another 30 minutes.

8. 8.

   Strain the soup through a fine sieve into a second pot and bring back to a boil. Season with salt and pepper.

9. 9.

   Whisk cornstarch with a little cold water, stir into the boiling soup. Squeeze lemon juice, taste and keep warm.

10. 10.

    Halve chili peppers lengthwise, deseed, wash and finely chop. Rinse mint, shake dry, pluck leaves and set aside.

11. 11.

    Bring vegetable broth to a boil in a pan. Steam lobster pieces and chilies for 1-2 minutes over medium heat. Add to the soup, garnish with mint leaves and serve.