Warm Eggplant Salad
INGREDIENTS 100 g peeled eggplant 40 g of corn starch 10 g of water 3 sprigs of cilantro 30 g pickled lychee 70 g salad dressing deep-frying vegetable oil For…

Continue reading →

fisting
Thai squid salad
This salad is good to cook in the cold season, despite its "hot" Thai origin. A sharp gas station with a bright character will give it the proper taste, which…

Continue reading →

What is the use of coconut
In the mid-twentieth century, coconut water was used as a short-term substitute for blood plasma, because the juice of an intact nut is absolutely sterile and has all the necessary…

Continue reading →

Thai Coconut Noodle and Shrimp Soup

If you have not had to try Thai cuisine yet, then this soup is a great occasion to start an acquaintance. It has all the iconic Thai products: lemongrass, shrimp, fish sauce, coconut milk, lime and chili.

INGREDIENTS
400 ml coconut milk
250 ml chicken stock or water120 g rice noodles
250 g raw peeled large shrimp
1 shallot
2 cm ginger root
2 cloves of garlic
1 sweet red pepper
1 stem of lemongrass
1 lime
2 tbsp. l fish sauce
2 tbsp. l light soy sauce
2.5 tbsp. l Sahara
1/2 / 1 tbsp. l hot chili sauce
1-2 tbsp. l thai red curry paste
1/2 tsp ground turmeric
1-2 tbsp. l vegetable oil
cilantro
golden bean sprouts
green onions

STEP-BY-STEP COOKING RECIPE
Step 1
Pour dry noodles with boiling water and leave for 10 minutes. Then flip into a colander and rinse with cold water.
Step 2
cutting vegetables and spices
Peel shallots, garlic and ginger. Finely chop the shallots and garlic, ginger grate on a fine grater. Cut the pepper in half, remove the seeds, cut into strips. At lemongrass, remove the upper leaves, break the stem with a hammer or a heavy knife.
Step 3
frying onions and spices
In a saucepan, heat the oil over medium heat. Add shallots and ginger, fry, stirring, until aroma, about 3 minutes. Add garlic, turmeric and curry paste and continue to fry for 1-2 minutes.
Step 4
cooking soup
Pour in coconut milk and broth, add lemongrass and bring to a boil. Add bell peppers, soy and fish sauce, sugar and chili sauce. Put the shrimp in the soup and simmer for 5 minutes.
Step 5
Add the noodles to the soup, squeeze the juice from the lime, warm for 1 minute, and remove from heat. Remove lemongrass.
Step 6
soup decoration
Pour the soup into bowls. Add basil, bean sprouts and thinly chopped green onions to each bowl.

Thai style tomato and strawberry dressing
Dressing in this salad plays a major role. Tomatoes are also required, but strawberries can be replaced with peaches, apricots, plums or currants. INGREDIENTS 4–5 ripe Uzbek tomatoes 200 g…

...

Gooey rice
Thus, rice is boiled in Thailand. It is eaten as an accompaniment to any meal, along with any dishes - from eggs and meat to soups and vegetables. In addition,…

...

Turkey meatballs in coconut pumpkin sauce
Thai style dish. Pumpkin in this sauce sounds delicate, other additives dominate - curry, coconut, chili. In a plate you will taste salty, spicy, sweet and sour at the same…

...