Seafood Curry Soup

Soup is a great dish for a cold or horrible weather. Well, in Hawaii, you think the weather is always beautiful, but we do have rainy days. Although it does not rain badly in Hawaii, we recently had a few rainy and windy days combined. So I wanted soup, but not just any ordinary soup. I wanted fish soup. Sadly, we didn't have any fish, but we did have some shrimp and lobster tails. The tails were suppose to be for a special occassion, but we can always stock up later. So I decided to make a seafood curry soup. I'm not a big fan of soup only because I haven't found a soup that I really love, but I am a big fan of curry noodle soup. This is almost the same, but without the noodles. If you love khaub poob or thai red curry noodle soup then you'll love this. Serve with toasted bread and voila`!! It's a hearty asian soup.

Ingredients:
4 lobster tails, cooked
4 potatoes, peeled
1 eggplant
2 garlic cloves, minced
1 onion, sliced
package of crab imitation, bite size pieces
1 1/2 tsp karee curry paste (yellow curry)
1/2 - 1 tsp panang curry paste (red curry)
2 star anise
6 cloves
3 lime leaves
3 medallion slices fresh ginger
2-3 bay leaves
2 Tbsp oil
1 can coconut milk
Mint leaves
Cilantro
Toasted bread

First thing first: Cooked the lobster tails. I like to steam my lobster tails, but you can boil it if you like. The way how I steamed them, they come out looking beautiful like the lobster tails you would see at restaurants. I make a cut on the shell all the way to the tail. Then I pull out the lobster meat and let it sit on the shell. I then take a knife and make cuts on the meat half way down. I open up the meat and I repeat that step, but you can stop there if you'd like.

It's almost like butterflying chicken breast except it's lobster tails. This will make for a pretty presentation. If you're not into presentation, feel free to just steam the lobster tails in its shell.






Steam or boil for about 10 minutes. It doesn't take long to cook lobster so time may vary. I steamed it for about 6 minutes. It plumped up and turned out very pleasing to the eye.

This method of steaming allowed me to easily seperate the lobster meat from the shell. Whichever method is up to you. In the end, you want some cooked, chopped lobster tail meat.










I love to dip toasted bread in my soup and let it get soak up the soup. Delicious!!

Slice up some baguettes, drizzle with olive oil, and toast it until it is golden brown. Serve it with the soup and voila`!