
So Greg made the Hot Pot recipe from Fins on Sunday night. We substituted a few things but it was great. Here is the recipe for those interested. Enjoy :)
Tom Kha Kai with Braised Lobster (Hot Pot Style) - from Fins
1 tbsp. olive oil
1/2 oz. ginger or galanga root (sliced thick) - we minced
1 1/2 lbs. lobster meat - can substitute with any protein - we used shrimp
2 large cloves of garlic - we minced
1 tbsp. red curry paste (Thai)
2 stalks of lemon grass - we recommend mincing this
2 lime leaves (whole) - use basil if you want or leave out
2 Thai green chilies or serrano pepper - we used serrano
1 cup rick chicken stock
21/2 cups of thin coconut milk
1 cup heavy cream or thick coconut milk
2 tbsp. lemon juice (freshly squeezed only)
11/2 tbsp. granulated sugar
2 tbsp. chopped coriander leaves
salt & pepper to taste
In a well conductive 4 quart sauce pot, bring to medium heat 1 tbsp. olive oil. Lightly saute lobster pieces until they turn opaque. Remove from pan and set aside, reserving oil in pan.
Over medium heat saute garlic cloves, ginger root and Thai chilies, about 1 minute. Add red curry paste and sugar, saute briefly making a kind of paste which will coat the bottom of the pot. Stir constantly adding chicken stock, coconut milk and cream.
Bring soup to boil, skimming the foam from the top, and reduce heat to a simmer. Add remaining ingredients, reserving lobster and lemon for the for the end; as the lobster will over cook and the lemon juice will curdle the cream. Simmer for 8 minutes and adjust your salt tolerance. Place lobster pieces in a large serving bowl; pour soup over them. Stir in lemon juice and garnish with chopped coriander leaves; serve.