JHC Week 21 Tuesday - Spicy Lobster and Noodle soup

Spicy Lobster and Noodle soup Ingredients 1. ½ cup Cashews 2. 3 shallots - sliced 3. 2” Lemon grass - shredded 4. 2 Garlic cloves - crushed 5. 6 Oz Rice Noodles - soaked in Hot water for 10 minutes 6. 2 TBSP Oil 7. ½ TBSP Shrimp Paste or 1 TBSP Fish Sauce 8. 1 TBSP Curry paste 9. 1 can Coconut Milk 10. ½ Chicken Bouillon 11. 3 Curry Leaves 12. 1 lbs. White fish - cut into bite size pieces 13. 8 Oz Lobster 14. 1 small head of Lettuce - shredded 15. ½ cup Bean Sprouts 16. 3 Scallions - shredded 17. ½ Cucumber - sliced 18. Shrimp crackers Method 1. Grind the cashews with the shallots, lemon grass, and garlic. 2. Heat oil in a pan, add the cashew paste mixture and fry until brown 3. Add the shrimp paste/ fish sauce, curry paste, coconut milk, bouillon, and curry leaves. Bring to a boil and simmer for about 10 minutes. 4. Place the fish and the lobster in the sauce for about 3-4 minutes and remove. 5. Place the lettuce, bean sprouts, cucumber, fish, lobster, and crackers in a serving platter. Place broth in soup bowls and serve

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