Southeast Asian Lemon Grass & Coconut Milk Soup

Menu Part: 
Soup
Cuisine Type: 
Asian
Serves: 
8

All of the varied flavors come together very well in this Asian inspired soup. Sweet, salty, spicy and yet still delicate, this is a great start to any meal.

Ingredients

4 stalks lemon grass
4 14.5-oz. cans chicken broth
2 jalapeño chiles, seeded, thinly sliced
2 tbsp. ginger, slivered
4 4-oz. Maine lobster tails
2 cups unsweetened coconut milk
1⁄4 cup brown sugar
1⁄4 cup fish sauce
1⁄4 cup lime juice
2⁄3 cup green onions, thinly sliced
1⁄4 cup basil, chopped
1⁄4 cup cilantro, chopped

Steps

1. Bring a large pot of water to a boil. Meanwhile, pound the lemon grass stalks until flattened; discard the dry ends of the stalks. Cut the bulb sections into 1-in. pieces.

2. In a saucepan over medium heat, combine lemon grass, broth, jalapeño and ginger and bring to a boil. Reduce to low, cover, and simmer 15 min. 

3. Meanwhile, plunge lobster tails into boiling water and simmer 5 min.; drain well. When cool enough to handle, twist off the tail flippers. With your finger, push meat out from the tail end. Slice the tail in half lengthwise, then into thin slices. Reserve.

4. Add coconut milk, brown sugar and fish sauce to the lemon grass broth and bring to a simmer. Add lobster and heat through. Remove from heat and stir in lime juice to taste. Stir in green onions, basil and cilantro and serve.

More From FoodService Director

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources