Thai Sweet Potato Soup with Grilled Lobster and Cucumber Salad

Carla Hall
Servings: 4
1 to 2 hr

A redemption for the ages!

  • Ingredients
  • step-by-step directions
Thai Sweet Potato Soup:
  • 4 tablespoons butter
  • 1 large yellow onion (diced small)
  • 4 sweet potatoes (peeled, cut into 1/2-inch dice)
  • 2 tablespoons red curry paste
  • 1/8 teaspoon cayenne
  • 2 cups chicken stock
  • 1 large red bell pepper (diced small)
  • 2 (13.5-ounce) cans full fat coconut milk
  • Kosher salt and freshly ground black pepper (to taste)
Grilled Lobster and Cucumber Salad:
  • 4 tablespoons olive oil (divided)
  • 2 lobster tails (halved lengthwise)
  • 1/2 cup rice vinegar
  • 1 tablespoon lime juice
  • 2 English cucumbers (peeled, cut into 1/8-inch dice)
  • 1/4 cup cilantro (chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Thai Sweet Potato Soup: In a large heavy-bottomed pot over medium high heat, melt the butter. Add the onion and cook until soft and translucent, about 3-4 minutes. Add the sweet potatoes and season with salt and pepper. Cook until sweet potatoes begin to caramelize, adding more butter if needed, about 4-5 minutes. Stir in the red curry paste and cayenne and cook for 2 minutes more.
  • Add chicken stock, bell peppers and coconut milk and bring to a boil. Reduce to a simmer and cook until sweet potatoes are tender, about 25-30 minutes. Season with salt and pepper to taste.
  • For Grilled Lobster and Cucumber Salad: Preheat a grill or grill pan to medium-high heat.
  • Drizzle 2 tablespoons of olive oil over the lobster tail halves. Season with salt and pepper and place on the grill, flesh side down. Allow to cook until opaque and a nicely formed char, about 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the grill and set aside to cool. When completely cooled, remove lobster meat from tails and chop into 1/4-inch dice.
  • In a small bowl, whisk together rice vinegar, lime juice and remaining 2 tablespoons of olive oil. Season with salt and pepper.
  • In a large bowl, add cucumbers and toss with rice vinegar mixture and cilantro. Season with salt and pepper, add chopped lobster and toss to combine.
  • To serve: Ladle warm soup in bowls and top with grilled lobster and cucumber salad. Serve with a lime wedge.
  • Tip: To save you some time in the kitchen ask your fishmonger to prepare the lobsters for you!
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