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