Recipe: Appetizing Thai seafood soup

Thai seafood soup. First step of making Thai Seafood Soup (Tom Yum Talay) is to make the broth. This Thai seafood soup is authentic and incredible tasting with its delicious combination of seafood, lemongrass, coconut milk, and lime. The soup soothes and uplifts the spirit as well as the body.

Thai seafood soup You won't be disappointed with this one! Thai Seafood Soup Recipe – Thai Seafood Soup – Seafood Tom Yum – Seafood Soup – Thai Soup – Thai Soup Recipes As part of the HOW TO COOK GREAT NETWORK. Am amazing thai soup , bursting with flavour with every mouthful. You can have Thai seafood soup using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Thai seafood soup

  1. It’s 2 of sweet potatoes.
  2. Prepare 1 of large onion.
  3. It’s 2 of celery sticks.
  4. You need 2 of medium carrots.
  5. Prepare 1 tsp of ground cumin.
  6. You need 1 tsp of coriander.
  7. It’s 2 tsp of red curry paste.
  8. You need 2 of garlic cloves or 1 tspoon of minced garlic.
  9. You need 1 of thumb sized ginger (grated) or 1.5 tspoon of ginger paste.
  10. You need 2 cup of light coconut milk.
  11. You need 2 cup of veg or chicken stock.
  12. It’s 16 of seafood sticks.
  13. You need 100 grams of prawns.

Prepare the miso as the package suggest. Thai Chicken & Rice Noodle SoupOnce Upon A Chef. Spicy Red Curry and Coconut Noodle Soup with Shrimpspoon fork bacon. The traditional Tom Yum Kung is made of hearty chicken stock infused with lemongrass, full of.

Thai seafood soup step by step

  1. Cut and fry onion for 5 min, then add ginger and garlic fry for 1 more min, then add curry paste cumin and coriander.
  2. To the same pan add celery carrots and sweet potatoe (everything need to be diced) mix well to season all veg with flavours in the pan..
  3. Fry everything for 1min and then pour in coconut milk and stock leg it simmer for 20-30 min..
  4. Once veg is tender let it cool for 5 min then blend. Then add prawns and seafood sticks and blend again.
  5. .
  6. .

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