Thai seafood soup

Thai seafood soup with coconut milk.

Ingredients

• Tiger shrimps - 3 pcs.
• Mussel on the sash - 1 pc.
• Champignons - 30 g
• Lemongrass Stem (Lemongrass) - 1 pc.
• Galangal root ("relative" of ginger) - 1.5 cm
• Fresh kaffir lime leaves - 3 pcs.
• Chicken broth - 150 ml
• Coconut milk - 100 ml
• Chili pepper - 1 g
• Fish sauce - 5 ml
• Dark sesame oil - 10 ml
• Cherry tomato - 1 pc.
• Cilantro

Directions

1. We put a saucepan on the fire, pour in chicken broth, add galangal, cut into thin slices.
2. Cut the lemongrass lengthwise and send it to the broth. We clean the kaffir lime leaves from the core, tear them into several pieces in our hands and send them to boil.
3. Add champignons (I have tiny ones, I threw them whole). Hot pepper slices. Fish sauce. Finely chopped cilantro. The juice of half a lime. A pinch of sugar. We cook everything for 5-7 minutes.
4. Then we toss the shrimp, mussel, tomato in slices, and pour in the cream. After a minute, remove the Thai seafood soup from the fire.
5. Pour sesame oil over the Thai seafood soup before serving. Bon Appetit!