Lobster and coconut soup with lemongrass and ginger


  • 415g tin lobster bisque, such as Baxters
  • 165ml tin Blue Dragon light coconut milk
  • 1 stalk Blue Dragon whole lemongrass (from a jar)
  • 1 heaped dessertspoon English Provender very lazy ginger
  • 1 dessertspoon Thai fish sauce
  • 1 tablespoon lime juice, plus a little more if needed
  • 1 heaped tablespoon fresh coriander leaves

You have some work to do, but not much: just cut the lemongrass into 3 pieces and chop them in a mini-chopper with the ginger as finely as possible. What happens now is the lobster bisque and the coconut milk are emptied into a medium saucepan, along with the lemongrass and ginger, and stirred ar...

View full recipe at SpringPad


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