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Spicy Thai seafood soup with lemon sorghum
From this hot soup smells like real Thailand – that noisy, sea, floral, dark-skinned and smiling paradise with spicy aromas, in which we love to go to rest – well, and eat, of course.
INGREDIENTS
300 g of various peeled seafood (scallops, squid fillet, mussels)
300 g large shrimps or langoustines in shells
1 liter of strong chicken or spicy vegetable stock Continue reading
fennel
throughout
boil
peanuts
chicken
season
peppers
leaves
scissors
boiler
onions
products
juice
nuts
taste
soup
heat
turmeric
ginger
leaf
pepper
cold
shake
ingredients
decoration
zira
sorghum
prepare
lime
distribute
climatic
chili
carrots
squeeze
lemongrass
vinegar
curry
chili peppers
water
aroma
plate
spicy
sambal
tender
cilantro
oyster mushrooms
pieces
sauce
saucepan
vermicelli
smooth
temperature
cloves
lemon
mix
mushrooms
salt
shrimp
medium
breadcrumbs
sausages
garlic
coriande
sugar
suitable
dish
lemon sorghum
department