Try making Ben ODonoghues lively South-East Asian soup bustling with lobster, mussels and noodles in a warming coconut broth
By Ben O'Donoghue
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 500 ml coconut milk
  • 50 g ginger
  • 2 garlic cloves
  • 4-5 shallots
  • 1/2 bunch of coriander leaves and coriander root, washed and separated
  • 3-4 lime leaves
  • 1 tsp turmeric
  • 2 tbsp light soy sauce
  • 1 litre chicken stock, from stock cubes
  • 800 g lobster, or 250g green prawn cutlets, diced
  • mussels
  • 600 g fresh egg noodles

For the garam masala

  • 1 1/2 tsp ground coriander
  • 1 tsp ground bay leaves
  • 1/2 tsp ground cardamom
  • 1 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves


  • endive, or witlof
  • white nashi pears, or similar
  • crispy onions, shop bought
  • fennel

Tips and Suggestions

Nashi pears - also known as Asian pears are likely to be found at good Asian supermarkets


1. Boil the coconut milk until it splits (turns into an oil) in a wok or similar pot.

2. Puree the ginger garlic and shallots in a hand held bar mix or mortar and pestle and add the coconut oil and fry until aromatic.

3. Add the spices and garam masala mix and fry until fragrant. Add the soy sauce and the chicken stock and bring to a simmer and adjust the seasoning with more soy sauce if required.

4. Add the diced lobster meat and mussels and simmer until the lobster is cooked and the mussel are open.

5. Boil egg noodles in a separate pot and then divide between 4 bowls then ladle the broth and seafood between each. Garnish each with a wedge of lime, slices of witlof, fennel and pear and a sprinkling of crispy fried onion

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