Chinese Food
Southeast Asia Curry Seafood Soup
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What's the taste of curry, seafood, cream and coconut milk? The soup with Southeast Asian flavor is usually Thai style dongyingong soup. It has a light sour and spicy taste. Today, the soup looks like dongyingong in color. The taste is really different.
Cooking ingredients
Cooking Steps
Step1:Prepare all the necessary materials. The amount of food in the materials is just for Xiaomei's reference. We will do it by ourselves. Clam small beauty first afraid of sand in the water to boil the mouth. We will help ourselves.
Step2:Clean the pot. Put in the oil curry (more may be appropriate).
Step3:Add water and bring to a boil. Add prawns and Flammulina mushrooms (if clams are not boiled in advance, put them in the pot together with prawns here).
Step4:Then add cream and coconut milk. Continue to boil and stir well.
Step5:Finally, add clams, green and red peppers, and salt according to the saltiness. Turn off the fire.
Cooking tips:1. Clams need to be kept for one night before they are bought home. The sand is spit clean. Xiaomei bought clams home that day without spitting the sand. So she cooked them in the water before cooking. 2. Oil curry is filled. If you can't buy it, you can use curry block instead. But it's not recommended to use curry powder directly. 3. The function of green and red peppers is to make the soup taste a little spicy. Normally, curry is spicy. But Chinese curry has no spicy degree. So the function of adding green and red peppers is to increase a little spicy degree, which makes the soup taste more layered. 4. Xiaomei's cream and coconut milk are only 100ml. If you want to have strong milk flavor, you can increase it to 200ml. There are skills in making delicious dishes.
