By: Jason Sandeman
When I lived in Alaska, I traveled to Hawaii a lot. For vacation with my family and for work. One of the times I was in Hawaii, I got to stay on Maui which was a treat because I mostly stayed on Oahu. During that trip, I rode horses through volcano canyons, traveled the road to Hana and ate a lot of good food. One of the places that I remember eating at during that trip was Mama’s Fish House. They had the most sublime Coconut Curry Soup with Lobster. I have tried recreating it over the years. The recipe below is the closest I’ve gotten. It is rich and a little spicy. It is also a lot delicious.
If you are ever on Maui, stop by Mama’s. Some of the best seafood I’ve ever eaten was found there. You won’t be disappointed.
Coconut Curry Soup with Lobster
3 11 ½-oz. cans coconut milk
1 oz. ginger root- keep whole or quarter for ease of removal
2 sticks lemongrass, chopped roughly in big chunks
1 Tbsp. fish sauce
¼ cup sugar, brown (I actually prefer palm sugar or coconut sugar)
2 lime leaves, kaffir preferably
1-1inch piece galengal- again, keep whole or quarter
1 tsp. Thai red curry (I add a little more cause I like things spicy)
1 cup lobster stock, or chicken stock, or fish stock (more for thinning)
1 lb lobster, cooked and diced
optional garnish:
1/2-1 lb julienned shitake mushrooms
1/4 lime juice (almost necessary to help cut the richness)
1/4/-1/2 cup minced cilantro
1/4-1/2 lb julienned carrots
3-4 stalks thinly sliced green onions
DIRECTIONS:
1. Rinse ginger and any other item which have been grown directly in dirt in water and dry off. Place coconut milk, ginger, stock, lemongrass, galengal, sugar, curry and fish sauce in a pot. Bring to a boil and then simmer for 20 minutes.
2. Add lime leaves and infuse them into the soup. About 15-20 minutes. Strain the curry soup of all the items in it. Add half the cooked lobster. When you go to plate, add a small mound of lobster in the middle for presentation and extra lobster chunks–always a plus.
3. Garnish with carrots, shiitake, lime juice, green onions and cilantro leaves in any combo and amount according to your taste buds. However, limes are almost not optional.
