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Yin Yang Soup

Ingredients
Serves:
Tomato Soup
1 tablespoon
peanut oil
1 tablespoon
thinly sliced onion
1/2 teaspoon
minced fresh ginger
1/2 teaspoon
minced garlic
1/2 teaspoon
minced green onion
1
Kaffir lime leaf, torn
1
stalk lemongrass, trimmed 3-inches from the base, crushed
2 cup s
whole peeled plum tomatoes
1 tablespoon
tomato paste
1 teaspoon
sugar
salt
Freshly ground white pepper
1 tablespoon
unsalted butter
1 teaspoon
chili oil
Pea Soup
1 tablespoon
peanut oil
1 tablespoon
thinly sliced onion
1/2 teaspoon
minced fresh ginger
1/2 teaspoon
minced garlic
1/2 teaspoon
minced green onion
1
small bunch Thai basil
1 can
(13.5 ounces) coconut milk
2 cup s
shelled fresh green peas
1 teaspoon
sugar
salt
Freshly ground white pepper
1 tablespoon
unsalted butter
Lobster Salad
6 ounce s
cooked lobster meat, diced
1/2 cup
ripe mango, diced
2
leaves Thai basil, cut into thin chiffonade strips (see "Cooking Tips")
1/2 cup
Asian Vinaigrette (see "Sauces & Dressings")
Salt and freshly ground white pepper
Garnish
2 cup s
micro greens and herb mix
1/4 cup
Asian Vinaigrette (see "Sauces & Dressings")
salt
Freshly ground black pepper
Lotus root, thinly sliced and deep-fried until crisp

Prepare Tomato Soup:

  1. In a saucepan over medium-high heat, heat the peanut oil. Add the onions, ginger, garlic, and green onion and sweat until glossy, 1 to 2 minutes. Add the lime leaf and lemongrass and continue to sweat 1 minute more. Add the tomatoes, tomato paste, and sugar, along with salt and pepper to taste. Bring to a boil, reduce the heat to a simmer, and cook for 10 minutes. Remove the lime leaf and lemongrass. Working n batches if necessary and taking care to avoid overfilling and causing splattering, transfer the mixture to a blender, add the butter and chili oil, and process until smoothly pureed. Strain through a fine sieve into a non-reactive bowl; set the bowl inside a larger bowl of ice and chill, stirring occasionally. Set aside, covering and refrigerating the soup if you're making it in advance.

Prepare Pea Soup:

  1. In a saucepan over medium-high, heat the peanut oil. Add the onions, ginger, garlic, and green onion and sweat until glossy, 1 to 2 minutes. Add the Thai basil and coconut milk. Bring to a boil, reduce the heat to a simmer, and add the peas. Season with sugar and with salt and pepper to taste. Simmer for 5 minutes. Remove the basil. Working in batches if necessary and taking care to avoid overfilling and causing splattering, transfer the mixture to a blender, add the butter, and process until smoothly pureed. Strain through a sine sieve into a non-reactive bowl; set the bowl inside a larger bowl of ice and shill, stirring occasionally. Set aside, covering and refrigerating the soup if you're making it in advance.

Prepare Lobster Salad:

  1. In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of the vinaigrette and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.

To serve:

  1. In a bowl, mix the micro greens with the remaining Asian Vinaigrette and season with salt and pepper; set aside. Place a 2-inch riding mold in the center of a chilled soup plate. Spoon some of the lobster salad inside the ring, pressing it in to mold it. Ladle the soups on either side of the ring. Decorate each side by carefully placing a spoonful of the contrasting soup in its center. Top the lobster salad with some of the micro greens and a slice of fried lotus root. Carefully lift off the ring. Repeat with 5 more soup plates. Serve immediately.
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About this Recipe

The Chinese "yin yang" symbol represents the harmony of opposites in the universe: night and day, black and white, hot and cold, male and female. This Asian-inspired soup presents the same kind of pleasing contrasts, with its pairing of chilled tomato and pea purees forming a moat around an island of sweet-and-spicy lobster salad. You can find Kaffir lime leaves and fresh lemongrass in Asian markets and in some well-stocked food stores and farmer's markets.

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