Traditional Chinese Seafood Soup Recipe
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 the recipe will interest only true connoisseurs of Asian cuisine.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. The first step is to put a pot of water on the fire and while the water is boiling, crush the garlic with a wide part of the knife and chop it, throw it into the water and add a little sea salt. But don’t overdo it, we still have soy sauce, and it’s salty!
  2. Put the rice in boiling water and cook for about 5 minutes.
  3. Then add the chili.
  4. Sweet peas to taste.
  5. And lemon juice. In Chinese cuisine, of course, lime is preferred, but personally I don’t really like it, I like lemon more. You can safely use lime.
  6. Add seafood to the resulting broth.
  7. And soy sauce.
  8. Then send the chopped cherry tomatoes. Cook the soup for about 5 minutes. Try what you lack in taste, salt, sourness, sharpness – it’s time to add.
  9. In the end, don’t forget about the greenery. Today I have green onions and dill, but I also really like it with fragrant coriander or parsley.
  10. It’s all. Turn off, let the soup brew and soak in the flavors under the lid, pour and serve. Enjoy your meal!
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