Autumn is officially here in Canada. Temperatures are dropping, the air is feeling crisp, and the leaves are changing to some beautiful colours. We’re enjoying some final weekends up in cottage country and have cozying up with some good food, wine and friends. We’ve been LOVING this Lobster Curry Noodle Soup dish from @rhubarbandcod.
This soup features flavourful and hearty pieces of lobster served over a tangle of noodles swimming in a lobster based coconut red curry soup. Toronto based food photographer and stylist, Susan from @rhubarbandcod developed this video of how to make this delicious soup AND was generous enough to lend us her recipe. Scroll down to learn how to make this mighty soup! 🙌
Lobster Curry Noodle Soup Recipe
- Prep Time: 35 mins
- Cook Time: 1 hr 30 mins
- Course: Main Course
- Servings: 4
- 2 Half-Split Lobsters
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 shallots halved and sliced
- 3 carrots peeled and chopped
- 3 stalks celery leaves removed and reserved, chopped
- 4 cloves garlic peeled
- 1 (1½-inch) knob ginger sliced into medallions
- 1 cup frozen shrimp shells optional
- 3 tbsp red curry paste
- 1 tbsp shrimp paste
- ½ cup dry vermouth
- 4 cups low sodium vegetable or chicken stock
- 2 bay leaves
- 1 (400ml, 13.5 fl oz) can coconut milk
- 1 (354ml, 12 fl oz) can evaporated milk
- 400g (14oz) fresh wheat noodles
- 1 lime juiced
- beansprouts to serve
- fresh cilantro to serve
- radish microgreens to serve
- lime wedges to serve
All of Chef’s Vault sustainably sourced seafood is delivered frozen. Take your selected pieces from the freezer and thaw the lobsters in the fridge overnight. Remove the meat from the shell and set aside. Cut the tail and body shells in half and set aside.
© Photo by Susan Keefe
Strain the stock through a fine-mesh strainer, pressing the shells to release any excess juices. Return the stock to the pot and pour in the coconut milk and evaporated milk. Bring the soup back up to a simmer. Let cook for 10 minutes.
While the soup is simmering, cook the noodles according to the package's directions. Drain and rinse the noodles, then divide them among 4 bowls.
Deglaze the pot with vermouth and pour in the stock. Add the bay leaves and bring everything up to a boil before reducing to a simmer. Cover and let cook for 1 hour.
Add the butter and olive oil to a large stock pot or dutch oven and place over medium heat. Once the butter is frothy, add the shallots, carrots, celery, and a healthy pinch of salt. Sauté until the shallots are just translucent.
Add the garlic, ginger, lobster shells, and shrimp shells (if using sauté until the shells turn bright red). Stir in the red curry paste and shrimp paste and sauté until fragrant, about 3-5 minutes more.
© Photo by Susan Keefe
Chop the lobster meat into bite-sized pieces and add it to the simmering soup. Take the pot off of the heat and stir until the meat firms up and cooks through in the hot soup. Stir in the lime juice.
Ladle the soup and lobster meat over the noodles and garnish with beansprouts, cilantro, reserved celery leaves, and radish microgreens. Serve the soup immediately with lime wedges on the side.
We’re just over here drooling away. Get your soup bowls ready, this Lobster Curry Noodle Soup will keep you warm all season long. 🔥 We’d love to see your creations! If you’re feeling social, tag us with @chefs.vault and #ChefsVaultExperience and we’ll repost your dish onto our grid! 🦞🍁
Unsure where to get the best tasting and sustainably sourced lobster? We happen to know that Chef's Vault has the best sustainable seafood delivery in Ontario!
© Photos & Recipe by Susan Keefe