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Food

Thai Mull Lobster and Crab Wonton Soup Recipe

These lobster-stuffed wontons are suspended in a sweet, salty, spicy, and sour broth from Thailand...via Scotland.
Lobster Wonton Soup recipe

Servings: 4
Prep time: 35 minutes
Total time: 35 minutes

Ingredients

for the red Thai paste:
1 tablespoon galangal (about a one square-inch knob)
1 tablespoon lemongrass paste
5 garlic cloves
3 medium shallots, diced
1 chile, diced

for the soup:
2 tablespoons oil
2 teaspoons Thai red curry paste
4 water chestnuts, finely diced, and all the water from the tin
2 teaspoons granulated sugar
2 tablespoons fish sauce
1 (14.5 ounce|411 gram) can coconut milk
1 lime, juiced

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for the wontons:
1 tin chopped white crab meat (drained)
1 cup chopped lobster meat
1 teaspoon spring onion, finely chopped
pinch sea salt
1 pack Wonton Pasty Wraps

Directions

  1. For curry paste: Puree all ingredients for 2 minutes in a food processor. Any extra paste will keep in the fridge for up to 3 weeks in an airtight container and can be used for curries or to marinate meat.
  2. For soup: Heat the oil in a large pot over low. Sauté the red Thai curry paste for 5 minutes while stirring.
  3. Add 2 cups|473 ml of water, the chestnuts, chestnut water, and sugar to the pot, stirring all the paste into the liquid and bring to a boil. Add fish sauce and coconut milk. Heat until steaming and almost boiling while whisking in the solids of the coconut cream.
  4. Add lime juice and mix. When reheating, do not boil, as the coconut oil will separate out and float on the top of the soup.
  5. Make the wontons: For the filling, mix chopped white crab meat, chopped lobster meat, sea salt, and finely chopped spring onion.
  6. Place a wonton pasty wrapper on a cutting board, keeping the rest wrapped well to avoid drying. Brush the edges with water and then place a rounded teaspoon of filling in the middle. Diagonally fold the edges together to make a triangle, ensuring that no mixture gets between the edges. Crimp with your fingers to seal completely. Set finished wontons aside on a tray finely sprinkled with cornflour. Repeat until filling is all used. This recipe usually makes 24 wontons.
  7. Just before you're ready to serve the soup, boil a large pan of salted water. Add the wontons to the boiling water and stir gently with a wooden spoon, making sure the dough doesn't stick to the bottom or sides of the pan. Boil for 2 minutes and transfer the wontons using a slotted spoon into warm serving bowls before pouring in heated soup. Garnish with spring onion, fresh coriander, or fresh chillies.

From MUNCHIES Guide to Scotland - Episode 2

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