We can say that this soup is the basis of Chinese cuisine. It has a specific sharp taste with a sour tint and a very pleasant aroma, and soy sauce just gives it those Asian notes that distinguish it from other soups. The taste of the soup is specific, whether you like it or not, but I think only true connoisseurs of Asian cuisine will be interested in the recipe.
The first step is to put a saucepan of water on the fire and until the water boils, a wide part of the knife crush the garlic and chop it, throw it into the water and add a little sea salt. But not go too far, we still have soy sauce, and it's salty!
In boiling water, run the rice and cook for about 5 minutes.
Then add the chili.
Sweet peas to taste.
And lemon juice. In Chinese cuisine, they certainly prefer lime, but personally I do not really like it, I like lemon more. You can safely use lime.
In the resulting broth add seafood.
And soy sauce.
Then send the chopped cherry tomatoes. Cook the soup for about 5 minutes. Try what you do not have enough taste, salt, acidity, sharpness-it's time to add.
In the end, do not forget about the greens. Today I have green onion and dill, but also very love with fragrant cilantro or parsley.
That's all. Turn off, give the soup to infuse and soak up the flavors under the lid, pour and serve.Bon appetit!