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