Yin Yang Soup

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Wolfgang Puck


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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 cups whole peeled plum tomatoes

1 tablespoon tomato paste

1 teaspoon sugar


Freshly ground white pepper

1 tablespoon unsalted butter

1 teaspoon chili oil

1 small bunch Thai basil

1 can (13.5 ounces) coconut milk

2 cups shelled fresh green peas

6 ounces 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

2 cups micro greens and herb mix

1/4 cup Asian Vinaigrette (see "Sauces & Dressings")

Freshly ground black pepper

Lotus root, thinly sliced and deep-fried until crisp

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