Soup with seafood and rice

Description

Last vacation is long over, future still in the plans, and we are so looking forward to the ocean. And to refresh memories, and even slightly feel that the holiday is still around the corner, had the idea to cook this soup. Its aromas and unique taste will give the opportunity to feel the breath of these wonderful holiday moments when you try something unusual-some exotic dancers. Rice parboiled long grain amber has a unique pleasant aroma and taste that blends very well with the seafood. This variety of rice is well accentuate the spicy taste of the soup with shrimp and squid in explanation of Thai cuisine.

Ingredients

Figure

100 g
Tomato

200 g
Squid

200 g
Shrimp

150 g
Coconut milk

400 ml
Broth

300 ml
Vegetable oil

2 Tbsp
Garlic

2 tooth
Ginger

10 g
Green onions

15 g
Greens
Chili

0.5 piece
Lime

1 piece
Soy sauce

2 Tbsp
Salt

Cooking

These are products that we need. Coconut milk, if not you can substitute 10% cream. Broth you can use chicken, vegetable or cook it on the shells from the shrimp.

Rice, rinse and cook according to instructions. 100 grams of steamed rice to take the 200 grams of water. In a heavy-based saucepan place the rice, water, add a pinch of salt, bring to a boil and cook for 25 minutes on low heat until complete evaporation of liquid.

Shrimp and squid defrosted take. Squid, if you want to clear from films to cut into strips. The squid pieces to add a spoonful of soy sauce and garlic (fresh or dry). Shrimp clear from the shell, marinated in soy sauce with garlic.

Garlic and ginger peel, chop together with Chile pepper. Tomato peel, cut into four pieces and cut into thin slices. Green onions and herbs finely chop.

At this preparatory part is completed begin to prepare the soup. Sent in a well-heated the pot a spoonful of oil and a blend of ginger, garlic and chilli, fry on high heat for 2 minutes.