Ingredient

• 8 cups boiling water 
• 2 ½ tablespoons lobster stock base (such as Better Than Bouillon) 
• ¼ cup neutral oil (such as canola or grapeseed), divided
• ¼ cup green curry paste (such as Maesri) 
• 2 ounces palm sugar, roughly chopped (about 1/4 cup) 
• 2 tablespoons fish sauce
• 1 tablespoon fermented soybean seasoning sauce (such as Golden Mountain) 
• 1 large (about 1 1/4-pound) sweet potato, washed, peeled (skins reserved), and flesh cut into 3/4-inch cubes (about 3 3/4 cups), divided
• Kosher salt, to taste 
• 1 pound hen-of-the-woods mushrooms, trimmed and separated into small clusters (about 5 cups)
• ½ cup heavy cream 
• ½ cup well-shaken and stirred unsweetened coconut milk 
• 8 ounces cooked and picked lobster meat (such as Luke's Lobster), roughly chopped (about 1 1/2 cups)
• Chile oil (such as La-Yu), for garnish

Direction

1. Stir together 8 cups boiling water and lobster stock base in a 2-quart measuring cup until fully dissolved; set aside. Heat 2 tablespoons oil in a medium Dutch oven over medium. Add curry paste; cook, stirring constantly, until fragrant, about 2 minutes. Add stock mixture, palm sugar, fish sauce, seasoning sauce, and sweet potato skins. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sweet potato skins are tender, about 15 minutes.
2. Transfer curry mixture to a blender (in batches, if needed). Secure lid on blender, and remove center piece of blender lid. Cover opening with a kitchen towel, and process until smooth, 30 seconds to 1 minute. Stir in salt to taste. Set aside.
3. Wipe Dutch oven clean. Heat remaining 2 tablespoons oil over medium. Add mushrooms, and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in curry mixture, heavy cream, coconut milk, and cubed sweet potato. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sweet potato is tender, 15 to 20 minutes. Remove from heat, and stir in lobster meat. Let stand until warmed through, about 2 minutes. Season with salt to taste. Garnish with chile oil.