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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
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