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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
lemon sorghum
coriande
turmeric
department
prepare
peanuts
temperature
cold
curry
shrimp
scissors
water
season
mix
pieces
oyster mushrooms
chicken
salt
zira
tender
ginger
chili
saucepan
sorghum
lemon
soup
breadcrumbs
decoration
taste
climatic
onions
sausages
squeeze
smooth
lime
ingredients
cilantro
leaf
throughout
boiler
dish
carrots
boil
chili peppers
cloves
shake
juice
nuts
lemongrass
heat
sugar
garlic
distribute
sauce
aroma
peppers
plate
sambal
pepper
suitable
fennel
products
vermicelli
mushrooms
leaves
medium
vinegar
spicy