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