October 1, 2012

Seaweed and lobster broth with chilli, ginger and garlic

We cooked this one up for the course participants on the One day coastal course yesterday so I thought that I should post it alongside the blog and photos about the day.

Seaweed adds so much taste, texture and nutrition to seafood broths and even without the lobster this can be a great little soup.  You can use water as I have done here but a good fish stock would be better.

To serve 6 large portions


1 Bird’s eye chili, chopped finely

3 cloves of garlic, chopped finely

Thumb size piece of ginger, chopped finely

3 tablespoons of dark soy sauce

1 packet Ramen noodles ( we used Blue dragon ones)

2 lobsters, cooked, cracked and all the flesh removed (you can save the shells to make lobster stock later).

Seaweed about three large handfuls, chopped small (i.e. Kelp, Sea lettuce, Pepper Dulse and Dulse)

1 bunch of coriander

Half a cucumber

4 spring onions

2 limes


Put a large pan onto the heat and put a glug of oil into it. Add the ginger, chili and garlic and sizzle for a few minutes without too much colour. Add the soy sauce then  pour in 6 pints of water or stock. Cut the stalks from your coriander chop very finely and add these to the pan too. Simmer for 2 minutes and then add the seaweed and simmer for 5 minutes, trying not to let the broth boil.

Whilst this is cooking chop the cucumber, coriander leaf and spring onion and distribute between 6 bowls. Chop the lobster meat into bite size lumps and add to the bowls with the veg.

Add the noodles to the simmering broth and cook as per instructions, usually about 3 minutes.  Check the broth for seasoning, add lime juice to taste and pour over the vegetable and lobster in each bowl dividing the noodles evenly.


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