Recipe courtesy of Wolfgang Puck

Yin Yang Soup

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 6 servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.

Two-Ingredient Pizza Dough

Two-Ingredient Banana Pancakes

Escarole and Bean Soup

Minestrone Soup with Pasta, Beans and Vegetables

Black Bean Soup