Thai Lobster Soup with eggplant and Kafir lime Ingredients Two fresh baby lobsters 400 gms each, Thai red curry paste 30 gms, star anise 2 pieces, fresh lemon grass 30 gms, fresh ginger 10 gms (peeled and sliced), lime leaves 3, Thai red bird chilli 1 (washed, seeded and sliced) or any other local chilli, round small Thai eggplant 3 (sliced) or local eggplant, vegetable oil 30 ml, coconut milk 300 ml, fish or chicken stock 500 ml, Kafir lime 2 or local lime, fresh coriander leaves 30 gms
Preparation Saut the chilli, eggplant, lime leaves, lemon grass and ginger in a hot pot for 2-3 minutes, add the curry paste to it and saut for another minute. Add the stock and the coconut milk. Bring to a boil; simmer for 25 minutes on low heat. Add the half cut and cleaned (with the shell) lobsters and simmer together for another 5-6 minutes. Add salt to taste. Serve half lobster with each soup serving and 3-4 slices of the sauted eggplant, which you need to set aside beforehand. Squeeze a little fresh lime juice into each soup and garnish with fresh coriander leaves. Group Moderator for [EMAIL PROTECTED] [EMAIL PROTECTED] [EMAIL PROTECTED] Connect your World with Us join Now - http://groups.yahoo.com/group/dimpill_gang/join Affiliated group from dimpill_gang for Only Adult Mails - http://groups.yahoo.com/group/fantazies/join Affiliated group from dimpill_gang for Only Health and Food Mails - http://groups.yahoo.com/group/Health_and_Gourmet/join Explore your hobbies and interests. Go to http://in.promos.yahoo.com/groups
