Description
We can say that this soup is the cornerstone of Chinese cuisine. He has a specific spicy taste with a touch of sour and a very pleasant flavor, and the soy sauce just gives it those Asian flavours that set it apart from other soups. Taste specific, it or like or not, but I think the recipe will be interested in only the true connoisseurs of Asian cuisine.
Ingredients
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Water
500 ml
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Seafood
150 g
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Figure
50 g
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Chili
1 piece
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Lemon
1 piece
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Cherry tomatoes
4 piece
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Soy sauce
2 Tbsp
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Garlic
2 tooth
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Salt
-
Greens
1 coup
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Allspice
Cooking
If you prepared all the ingredients the soup is prepared in minutes. He often helps me when I want to eat, but to spend a lot of time to cook have no strength and desire)
First put a saucepan of water on the fire and while the water boils, the widest part of the knife press garlic and chop it, throw in the water and potseluem a little sea salt. But do not overdo it, we still have soy sauce and it is salty!
In boiling water, start the rice and cook for about 5 minutes.
Then add Chile,
Sweet peas to taste,
And lemon juice. In Chinese cuisine, they certainly prefer lime, but personally I don't really favor, more like the lemon. You can use lime.
In the resulting broth add seafood,
And soy sauce. Frankly, not even for the sake of the contest, in our family we only use Kikkoman sauces, they are the most natural.
Then put chopped tomatoes. Cook the soup for about 5 minutes. Try what you are missing taste, salt, acidity, spiciness - it's time to add.
In the end don't forget about the greens. Today I have green onions and dill, but also very fond of fragrant cilantro or parsley.
All. Switch off, give the soup to infuse and to soak up the aromas under the lid, pour and serve.
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