Thai seafood curry soup
A soup with which you can impress your friends and more!
150 ml coconut milk
150 ml cream 22% fat
1 tbsp. l yellow curry paste
1 PC. (stick) herbs lemon grass (lemongrass)
3-4 shrimps 16/20 or 13/15 in size (peeled)
3-4 squid rings
salt, black pepper to taste
1-2 sprigs of cilantro for decoration
Olive Oil (not Extra-Virgin)
STEP-BY-STEP COOKING RECIPE
First bring the cream with coconut milk to a boil, then add the curry paste and lemongrass, and mix very well with a whisk until it is completely dissolved. Cook for 5-7 minutes. Add salt and pepper to your liking.
While the soup is being cooked, saute the seafood in olive oil until tender. Do not forget to salt.
Put seafood on a beautiful plate with a slide, then pour hot soup (without destroying the slide) and garnish with cilantro branches.
Cilantro can be finely chopped and added to the soup, let it brew for 2-3 minutes, the soup will be even tastier.
You can use other seafood to your liking. There are no bans here! Cilantro fits very well with this dish, but you can use other greens! Coconut milk can be bought at the supermarket, in the department of Asian products.