117. Spicy "Yellow Sea" cream soup (Thai recipe)

Even a racing car would envy the speed at which Japanese cuisine has won the Russian heart. I've already given you a recipe for salmon rolls. Today I present a recipe for a spicy Thai cream soup, "Yellow Sea", whose main ingredients are coconut milk and seafood.
Details and photos under the cut.

Cooking time ≈ 30 minutes.

Ingredients (80 g ≈ 1 piece):

• 80 g carrots
• 80 g onions
• 80 g tomatoes
• 200 ml coconut milk (take the richer kind)
• 120 ml cream (33%)
• 300 g frozen seafood mix
• 30 ml soy sauce
• 1 lemon
• 8–10 olives
• 60 ml vegetable oil
• "Kimchi base" sauce (a Tabasco analogue), garlic, herbs — to taste

Fry the carrots, onion and tomatoes in vegetable oil. For intrigue in the aroma, add garlic.

Separately boil the seafood mix with lemon and herbs. Bear in mind that lemongrass is an inseparable part of Thai dishes ;).

Blitz the cooked vegetables in a blender to a purée.

Thin the vegetables with the resulting stock.

Combine with the coconut milk and cream and keep the "sea" on a low heat for 10 minutes. Launch the seafood into the cream soup.

Finish the taste with soy and hot sauces, and the dish itself with olives and lemon wedges.

Bon appétit!