Ingredients

The following ingredients have 4 Servings
  • 1 cooked lobster tail, meat removed, sliced, shell reserved
  • 50g dried shrimp (see note)
  • 1 lemongrass stem, bruised
  • 3 kaffir lime leaves, inner stem removed, finely shredded (see note)
  • 3cm piece of ginger, finely grated
  • 200g wide rice noodles
  • 200ml coconut cream
  • 2 tablespoons mirin (see note)
  • 2 tablespoons fish sauce
  • 1 tablespoon 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

Instruction

  • Place lobster shells, shrimp, lemongrass and kaffir lime in a pan with 1.5L (6 cups) water. Bring to the boil, reduce heat to low and simmer for 1 hour. Stir in ginger.
  • Soak noodles in hot water for 10 minutes or until soft. Drain and divide among 6 serving bowls.
  • Strain stock and return to a clean pan over low heat with coconut cream, mirin, fish sauce, sugar, lime juice and chilli to heat through. Season to taste.
  • Place lobster meat and beans on top of noodles, then ladle over hot stock. Serve with basil, extra chilli and lime.