Tom Yam Kung
This famous Thai soup must have been tasted by every lover of spicy cuisine who has ever visited Thailand (or just a Thai restaurant). It is not difficult to make…

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Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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Thai spring rolls
Our compatriots, having returned from Thailand, are sure to talk about what they tried there and what they did not dare to try. It seems that not a single tourist…

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Thai milk soup

INGREDIENTS
brown rice 1/3 cup (a)
milk 500 ml
shrimp 50 g
chicken fillet 70 g
garlic, clove 2 pcs.
ginger root, cm 1 pc.
red chili pepper 1/2 pcs.
small carrots 1 pc.
green onion, feather 3 pcs.
lemon juice 1 tbspolive oil 3 tbsp
ground cilantro 1 pinch (s)
ground pepper 1 pinch (s)
STEP-BY-STEP COOKING RECIPE
Step 1
Chop the garlic. Chicken fillet cut into small pieces. Peel the carrots and cut into strips.
Step 2
Heat the pan, add olive oil and fry the chicken, garlic and carrots. Boil rice in salted water until tender. Boil shrimp and peel.
Step 3
Put the fried vegetables in a small saucepan, add milk, let it boil, cook for 3-4 minutes, add grated ginger root, cherry tomatoes, boiled rice. Boil for 2-3 minutes. then add a pinch of ground cilantro, lemon juice, salt, pepper, cook for another 2-3 minutes. Add boiled and peeled shrimp.
Step 4
Serve sprinkled with finely chopped green onions, garnish with a slice of lemon or lime.

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