Sorry for the delay in posting to the blog! Like many of you, the month of December flew by and before I even realized it, the holidays were here. I am now able to breath calmly again and decided to share an awesome recipe that I created for a spicy Thai lobster soup that we're having tonight. It's full of flavour, super easy to make, and this soup really "warms the belly"- especially on a cold winter day!
About 2 lbs of lobster meat (I like a lot of lobster in it, but you can reduce as you see fit. If you don't have access to lobster, then you can substitute with shrimp- just use uncooked shrimp and toss them in after you've added your stock-- not before-- otherwise they will overcook)
1/2 bell pepper of your choice (I like orange or red)
1/2 sweet yellow onion
6 large button mushrooms
1 tbsp of vegetable oil
1 seasoning pack of Thai red chili (or about 3 tbsp of Thai red chili paste if you have it in a jar)
6 cups of stock (I used low sodium chicken stock, you could use fish stock or veggie stock if you prefer)
2 cans of coconut milk (I like the full fat version for maximum flavour). I often find coconut milk in the international foods section of the grocery store
Fresh cilantro and basil leaves if you have access to them (if not, you can skip this part)
1) Chop up lobster into bite-sized pieces (if your lobster is cooked or uncooked, it doesn't matter- it will cook in the soup). We are so lucky to live in Nova Scotia- we have a winter lobster season which means extra flavourful lobster from the ice cold water this time of year.