Dinner in 25 Minutes: Coconut Milk Soup With Lobster

The recipe collection is commendable for its preface chapters on 10 countries’ cuisines, explanations of key pantry ingredients, tips on menu planning, wine pairings and, mostly, recipes that are not overly complicated or precious. Here, a combination unfamiliar to me – toasted ground cloves, toasted poppy seeds, cinnamon, turmeric – marries with ginger root, lemon grass, cilantro and shallot. After a few minutes of heat, they are ready to season a cost-conscious amount of fresh lobster-tail meat, then infuse a mixture of coconut milk and half-and-half. Toast the poppy seeds in a nonstick sauté pan over medium heat for a few minutes, just until fragrant and lightly browned. Use the flat side of a chef’s knife to smash the lemon grass and discard its tough outer layers. Add the cilantro (to taste), ginger, lemon grass, poppy seeds, cloves, cinnamon and turmeric to the sauté pan, stirring to combine. Stir in the half-and-half; briefly increase the heat to medium-high; as soon as bubbles form at the edges, reduce the heat to medium-low. Aroy-D coconut milk has the creamy consistency and natural flavor needed for this soup. Nutrition per serving (based on 4): 360 calories, 17 g protein, 5 g carbohydrates, 29 g fat, 16 g saturated fat, 140 mg cholesterol, 410 mg sodium, 0 g dietary fiber, 4 g sugar

Via:: Food


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