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Makes

4 servings

Ingredients

For the red Thai curry paste

  • 2 shallots finely chopped
  • 2- inch piece of lemongrass finely chopped
  • 1- inch galangal root grated
  • 3 garlic cloves minced

For the lobster wontons

  • 1½ cups lobster meat cooked, finely chopped
  • 1 scallion finely sliced
  • Salt and pepper to taste
  • 1 egg beaten
  • 24 wonton wrappers

For the 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

Instructions

For the red Thai curry paste

  • Place all ingredients in a food processor and purée until smooth.
  • Refrigerate until ready to use.

For the 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.

For the 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.