Thai Coconut Broth with Lobster Wontons

4

A wonderful fusion of Thailand and the great state of Maine.

Red Thai curry paste

2 shallots, finely chopped

2-inch piece of lemongrass, finely chopped

1-inch galangal root, grated 

3 garlic cloves, minced 


Lobster wontons

1½ cups lobster meat, cooked, finely chopped

1 scallion, finely sliced

Salt and pepper, to taste

1 egg, beaten

24 wonton wrappers


Soup

1 tablespoon sesame oil 

1 tablespoon red Thai curry paste 

2 teaspoons sugar 

3 tablespoons fish sauce 

1 (14-ounce) can coconut milk 

Juice of 1 lime

Salt and pepper, to taste

Thai chilies, sliced, for garnish

Cilantro, chopped, for garnish

Red Thai curry paste

Place all ingredients in a food processor and purée until smooth.


Refrigerate until ready to use.


Lobster wontons

Place the lobster meat, scallion, salt, and pepper in a mixing bowl, and stir to combine.


Place 1 tablespoon of lobster filling in the center of a wonton wrapper. Dip a finger into the egg and then rub it around the edge of the wrapper. Bring each corner of the wrapper together, and seal. Repeat with remaining wonton wrappers. When all of the wontons have been made, refrigerate until ready to use.


Soup

In a medium saucepan, warm sesame oil over low heat. Add the red Thai curry paste and cook, stirring constantly, for 5 minutes.


Meanwhile, bring 8 cups of water to a boil in a large saucepan. Add the wontons and cook for 3 minutes.


Remove the wontons from the water with a slotted spoon and place in warm bowls.


Add the sugar, fish sauce, and coconut milk to the medium saucepan. 


Cook on low heat for 4 minutes, stirring constantly. Season with the lime juice, salt, and pepper, while taking care not to bring to a boil.


Pour the soup over the wontons. Garnish with the cilantro and Thai chilies, and serve.

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