This soup is a delicacy that enhances the flavor of the lobster mushroom in a great way. It is easy to make, and the lobster give a nice meaty texture to the soup: perfect for the cold winter or to wait summer with the seafood aroma on the background!
Serves 4 persons
20g of dried lobster
2,5 cups of chicken/veggie stock
1,5 cup of coconut milk
2 garlic cloves
1 tsp of coriander seeds
1 tsp of cumin seeds
½ tsp of crushed chilli
2-3 tsp of crushed fresh ginger
1 tbsp of ground turmeric
1 small sweet potato
2 small carrots
1 small broccoli branch
25g of butter
2 tbsp of olive oil
1 tbsp of mild cooking oil
salt & pepper
Step 1: preparing all the ingredients for the soup
Rehydrate the lobster mushrooms in the warm chicken/veggie stock for 30 minutes. Strain them and keep the rehydration liquid for the soup.
Mince the ginger and the garlic cloves. Reserve.
Chop the onion. Cut the potatoes and sweet potatoes in cubes. Reserve.
Add the ginger and garlic in a mortar.
Add the coriander seeds, cumin seeds, chilli and turmeric powder.
Grind together all the ingredient until our obtain a paste.
Step 2: cooking the mushrooms and the other ingredients
In a pan, stir-fry the lobster mushrooms in a knob of butter for about 10-12 minutes, until golden. Reserve.
In a large pot, stir-fry the previously chopped onion and mashed spices for 1-2 minutes.
Add the sweet potatoes and the potatoes. Stir-fry for another 2-3 minutes.
Step 3: preparing the soup
Add the liquid of rehydration previously saved and the coconut milk in the pot.
Simmer at low heat for 15-20 minutes.
Chopped the carrots and the broccolis and add them to the soup.
Add the lobster mushrooms.
Cook the soup for another 5-7 minutes.
Just before serving, add the soy sauce and the lime juice to your taste. Serve with a bit of freshly chopped coriander on the top of each bowl.