heatproof container
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
Thai style pickled cabbage
INGREDIENTS
1 head of young cabbage
100 g brown sugar
150 ml apple cider vinegar
4 cm fresh ginger root
4 cloves of garlic
12–16 Kaffir lime leaves
100 ml of vegetable oil
2 tbsp. l tom yum pasta
1 tbsp. l coarse non-iodized salt Continue reading
soup
decoration
lemongrass
lemon
garlic
peanuts
fennel
ingredients
boiler
products
prepare
sugar
tender
plate
zira
smooth
leaves
sorghum
temperature
vinegar
lime
breadcrumbs
sausages
lemon sorghum
medium
cilantro
water
boil
squeeze
climatic
carrots
onions
oyster mushrooms
mix
taste
season
chicken
ginger
spicy
nuts
peppers
department
aroma
scissors
throughout
chili
pepper
salt
sauce
dish
shake
coriande
saucepan
leaf
vermicelli
sambal
curry
shrimp
distribute
turmeric
cold
mushrooms
heat
cloves
suitable
juice
pieces
chili peppers