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