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