Lobster Rice-Noodle Soup

Food Picture: 

Ingredients (serves 6)

  • 1 cooked lobster tail, meat removed, sliced, shell reserved
  • 50g dried shrimp (see note)
  • 1 lemongrass stem, bruised
  • 3 kaffir lime leaves, inner stem removed, finely shredded (see note)
  • 3cm piece of ginger, finely grated
  • 200g wide rice noodles
  • 200ml coconut cream
  • 2 tbs mirin (see note)
  • 2 tbs fish sauce
  • 1 tbs palm sugar (see note) or brown sugar
  • Juice of 1 lime, plus extra wedges to serve
  • 2 long red and 2 long green chillies, seeds removed, thinly sliced, plus extra to serve
  • 100g snake beans (see note) or green beans cut into 5cm lengths, blanched
  • 1 cup Thai basil (see note) leaves, to serve


  1. Place lobster shells, shrimp, lemongrass and kaffir lime in a pan with 1.5L (6 cups) water. Bring to the boil, reduce heat to low and simmer for 1 hour. Stir in ginger.

  2. Soak noodles in hot water for 10 minutes or until soft. Drain and divide among 6 serving bowls.

  3. Strain stock and return to a clean pan over low heat with coconut cream, mirin, fish sauce, sugar, lime juice and chilli to heat through. Season to taste.

  4. Place lobster meat and beans on top of noodles, then ladle over hot stock. Serve with basil, extra chilli and lime.