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