Caldo de Langostinos (Mexican Squat Lobster Soup)

35 minutes to 40 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:6 g
Carbohydrates:4 g
Protein:59 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Soak your chiles in water for 30 minutes, then cut off the stems and remove the seeds.
  2. In a food processor, blend the chiles, onion, garlic, oregano, and canned tomatoes.
  3. In a pot, warm 1 tsp olive oil on med/low heat for a minute or two, then add the puree. Simmer for six minutes, until aromatic, stirring constantly so that it doesn’t splatter everywhere.
  4. Add the juice from the canned clams, 1 cup chicken broth, 2 cups water, and a bay leaf. Simmer for five minutes, allowing the flavors to marry.
  5. In the meantime, get your langostinos ready and dice up the carrots.
  6. Add the carrots and continue to simmer for five more minutes.
  7. Add the langostinos and clams, allow it to return to a simmer, then turn off the heat, cover, and let it sit for 10 minutes.
  8. Prior to serving, add salt and pepper to taste. If you want to make it a little spicier, add red chili flakes or some hot sauce. Serve with chopped cilantro and lime wedges.

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