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
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