Thai soup “Burning Sun”
Chicken broth (from breasts) – 1 liter
Half lime juice
Shallots – 1 pcs.
Lemon grass – 20 g
Curry – 1 tsp
Zira – 0.5 tsp
Chili pepper – half without seeds
Shiitake mushrooms – 120 g
Fish sauce – 1 tsp
Parsnip – 200 gGinger Root – 40 g
STEP-BY-STEP COOKING RECIPE
We cut lemon grass, ginger root grate.
Cut shallots and simmer over low heat. Chilli finely chopped.
Shiitake mushrooms need to be cleaned and cut.
Next you need to boil the broth, squeeze the lime juice into it, put lemon grass, ginger, onion, curry, zira, chili pepper, mushrooms and fish sauce into the pan, chop the parsnip
Reduce the heat to medium and cook for 10 minutes. Now you need to salt to taste.
Grind the soup with a blender. Pour the soup into the tureen.
I serve this dish usually with breadcrumbs fried without butter (in this case, with 7 different cereals). Enjoy your meal!