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