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