- garlic - 5 teeth
- large chili peppers - 2 pieces
- vegetable oil - 2 items. spoons
- lemon, peel - 1 piece
- piece of ginger 3 cm - 1 piece
- sugar - 1 st. a spoon
- lemon juice - 2 Art. spoons
- chicken broth - 400 milliliters
- coconut milk - 400 milliliters
- peeled shrimp - 450 Grams
- champignons - 200 Grams
- 10% cream - 200 grams
The soup is prepared on the basis of chicken broth with mushrooms, lemon and shrimps. The dish has a pronounced sour-sharp taste. Preparation: Preheat the cooking oil in a frying pan. Add chopped garlic and fry for a few seconds. Set aside. Add finely chopped chili peppers and fry. Remove the frying pan from the heat. In a blender or food processor, stir fried garlic and chili until smooth. Grate the lemon peel on a fine grater and squeeze out the lemon juice. Grate ginger on a fine grater. Add the lemon zest, lemon juice, ginger, sugar and a mixture of garlic and chili into the frying pan. Stir well and cook over low heat until the mixture becomes a uniform consistency. You will get pasta - the basis for soup. In a saucepan bring chicken broth to a boil. Pour in the coconut milk and add the cooked pasta. Stir, bring to a boil and cook for 2 minutes, stirring constantly. Add large chopped mushrooms, shrimps and cream. Boil the soup for 2-3 minutes. Turn off the heat and let the soup stand for several minutes.
Servings: 3-4