Coconut soup with shrimp at Thai influences

Description

I somehow still have not managed to get acquainted with Thai cuisine. But world famous of Thai soups have long been bugging me. Of course, in our latitudes, all sorts of Kaffir limes do not get it, but I still tried to approach her with the set that I have. The soup turned out very interesting and delicious, and I had an extra incentive to go to Thailand.

Ingredients

Shrimp

300 g
Coconut milk

300 g
Ginger

1 piece
Chili

1 piece
Mushrooms

1 handful
Garlic

3 tooth
Lime

1 piece
Cashews

1 handful
Soy sauce

2 tsp
Vinegar

1 tsp
Sauce

1 Tbsp
Vegetable oil

2 tsp
Cilantro

1 handful
Mint

1 handful
Sugar

Cooking

To prepare the products.

Shrimp clear from the shell and remove the intestinal vein. Mushrooms cut into slices.

The shells of the shrimp, pour small amount of water and brew a strong broth. * I add the heads of shrimp, frozen for future use, for such cases.

Garlic and piece of ginger the size of a large finger peel and chop. Chilli pepper cut into rings, remove the zest from one lime. Mix the minced garlic, ginger, Chile, lime zest and a spoonful of sesame oil into a paste.

I shredded everything in the blender. * A bit to "thicken" a pasta, to give it a nutty flavor and texture, I added cashews, but this is optional.

Shrimp broth, add 2 tablespoons of soy sauce, 1 teaspoon rice vinegar and coconut milk, mix well.

Then everything is done very quickly. Reheat in a saucepan with a thick bottom or a wok spoon of vegetable (sesame) oil and quickly fry the prepared paste to the appearance of the characteristic aroma.

Add the mushrooms, pour 1 tablespoon of the sauce to the wok and quickly fry.

Pour all the broth with coconut milk, bring to boil, boil on low heat for about 5 minutes, until the flavors blended, and add the seafood.

Then add sprigs of cilantro and mint that they have given their flavor, and boil all together for about 3-5 minutes. Remove from heat and squeeze into the soup the juice of one lime. Ready soup to improve on the taste by adding sugar/soy sauce/chilli flakes/lime juice and give a little brew. When serving greens to extract.

When serving add the lime zest and sprinkle with cilantro leaves and/or mint. Well, as you know, in Thailand everything is beautiful, therefore, and serve this soup not only in a deep dish, but the coconut.

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