Lobster Rice Noodle Soup
Create a comforting Lobster Rice-Noodle Soup with tender lobster, fresh rice noodles, and fragrant broth. Perfect for any season, this dish combines premium seafood with authentic flavours. Whether it’s a family dinner or a special occasion, this recipe brings warmth and sophistication to your table. Pearl Seafoods offers high-quality lobster delivered across Sydney, making it easy to prepare this delicious soup at home. Follow our simple recipe and elevate your dining experience with the best seafood Sydney has to offer.
Ingredients
- 1 cooked western rock lobster, meat removed, sliced, shell reserved
- 50g dried shrimp (see note)
- 1 lemongrass stem, bruised
- 3 makrut lime leaves, inner stem removed, finely shredded (see note)
- 3cm piece of ginger, finely grated
- 200g wide rice noodles
- 200ml coconut cream
- 2 tbsp mirin (see note)
- 2 tbsp fish sauce
- 1 tbsp 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
Method
- Combine lobster shells, shrimp, lemongrass, and makrut lime in a pan with 1.5L (6 cups) water. Bring to a boil, then reduce heat to low and simmer for 1 hour. Add ginger and stir.
- Soak rice noodles in hot water for 10 minutes or until softened. Drain and evenly divide into 6 serving bowls.
- Strain the stock and transfer it to a clean pan over low heat. Stir in coconut cream, mirin, fish sauce, sugar, lime juice, and chilli. Heat through and adjust seasoning as needed.
- Top the noodles with lobster meat and beans, then pour the hot stock over the top. Garnish with Thai basil, extra chilli, and lime wedges before serving.
