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