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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