Happy Sunday everyone! I am so happy to be back blogging, I have so many soup recipes to share. If you don’t already follow me, make sure you do on IG and Pinterest. Ok, let’s get into this soup! I made this in January, as I had a strong craving for lobster bisque, but given how intolerant I am to dairy, I was determined to make a soup that was similar in flavor and worked for us. This recipe is very similar to a soup recipe I posted back in November, so if you click on the chefin-it up tab, you will find there.
Check out the recipe below and make sure to tag me on social media if you post your creation using this recipe!
Ingredients
- 0.5 lbs. of cleaned and deveined shrimp (I leave the tail on, but you can remove it if you like)
- 0.25 -0.5 lbs. of fresh lobster meat (I bought a pack of meat from Wegmans, but you can use lobster tails if you like)
- 1 25 oz. container of Thai Kitchen unsweetened coconut milk (you can also use canned coconut milk)
- 2 32oz. containers of broth -chicken (I use low sodium broth
- 2 medium white onion, thinly sliced
- 2 medium shallots, thinly sliced
- 5-10 medium size white mushrooms, sliced
- 1 cup of chopped fresh cilantro
- 1 bunch of bok choy, washed and chopped
- 1-2 TBSP of red curry paste (I like the Thai Kitchen brand)
- 1-2 TBSP of lemongrass stir-in-paste (you can also chop and saute one fresh lemon grass stalk)
- 1-2 TBSP of olive oil for sauteing
Suggested Seasonings (the amount you use is up to you, I season, taste, season and taste again): garlic powder, onion powder, sea salt, black pepper, thai style green curry, ginger powder
Instructions
1. Season your cleaned shrimp with onion powder, garlic powder, salt and pepper.
2. Preheat about 1-2 tbsp. of olive oil in a large stock pot, using medium heat.
3. Add your shrimp to the pot, cooking for about 1-2 minutes per side, until its pink (it can be slightly under-cooked here because you will remove it and place it back in the soup later)
4. Next, I sautee the the onions and shallots in the pot (you can add a bit more olive oil if you need to) until they are translucent. I normally keep the heat on medium low to low. After the onions and shallots are cooked, I add the curry and lemongrass paste and stir it a bit before adding the coconut milk to deglaze the pot.
5. Next, I add the chicken broth, along with the mushrooms, cilantro and bok choy. I bring all of this to a boil, using a medium flame.
6. I add my seasonings at this point and turn the heat down to low, I don’t want to boil all my broth away.
7. Once the soup flavor is to my liking, I add the shrimp and lobster back to the pot!
Wow, incredible blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your site is wonderful, as well as the content!
Author
Thanks so much. I use a template from pipdig and use WordPress. I’ve had this blog since 2012/2013. 😀
It was helpful. Keep on posting!
Author
Thanks so much!!!
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