Seaweed and lobster broth with chilli, ginger and garlic
Seaweed adds so much taste, texture and nutrition to seafood broths - even without the lobster this can be a great little soup.
Prep: 30 mins
Cook: 2 mins
Sea Lettuce, Seaweed, Dulse, Kelp
Ingredients
1 Bird's eye chili, chopped finely
3 cloves of garlic
Thumb size piece of ginger
3 tablespoons of dark soy sauce
1 packet Ramen noodles
2 lobsters, cooked and flesh removed
Seaweed - about 3 large handfuls
1 bunch of coriander
Half a cucumber
4 spring onions
2 limes
Method
Serves 6 large portions. Heat oil in a large pan. Add 1 finely chopped bird's eye chilli, 3 finely chopped garlic cloves and a thumb of finely chopped ginger. Sizzle for a few minutes without browning. Add 3 tbsp dark soy sauce and 6 pints of water or fish stock. Add finely chopped coriander stalks, simmer 2 mins. Add 3 large handfuls of chopped seaweed (kelp, sea lettuce, pepper dulse, dulse), simmer 5 mins. Add 1 packet ramen noodles and cook 3 mins. Season with lime juice. Divide 2 cooked lobsters, chopped cucumber, coriander leaves and spring onions between 6 bowls. Ladle over the broth and noodles.