Yin Yang Soup

Total Time:
1 hr 20 min
Prep:
45 min
Cook:
35 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Tomato Soup:
  • 1 tablespoon peanut oil
  • 1 tablespoon onion, thinly sliced
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced green onions (scallions)
  • 1 Kaffir lime leaf, torn
  • 1 lemongrass, trimmed, 3-inches from the base, crushed
  • 2 cup whole peeled plum tomatoes
  • 1 tablespoon tomato paste
  • Salt and freshly ground white pepper
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • 1 teaspoon chile oil
  • Pea Soup:
  • 1 tablespoon peanut oil
  • 1 tablespoon onion, thinly sliced
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced green onions ( scallions)
  • 1 small bunch Thai basil
  • 1 (13 1/2-ounce) can coconut milk
  • 2 cups shelled peas
  • Salt and freshly ground white pepper
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • Lobster Salad:
  • 6 ounces cooked lobster meat, diced
  • 1/2 cup ripe mango, diced
  • 2 leaves Thai basil, chiffonaded
  • 1/4 cup Asian vinaigrette, recipe follows
  • Salt and freshly ground white pepper
  • Garnish:
  • 1 cup assorted herb leaves, mixed
  • 1 cup assorted micro-greens
  • 1/4 cup Asian Vinaigrette
  • Salt and pepper
  • Lotus root, thinly sliced, deep-fried
  • Asian Vinaigrette:
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
Directions
Garnish:

Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.

To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.

To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.

To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.

Asian Vinaigrette:

In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

Recipe courtesy Wolfgang Puck, "The Wolfgang Puck Cookbook" Random House, 1986

Yield: 1/2 cup


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