Thai Soup with Ostrich Necks


Ostrich necks - 4 pics 

Lemon grass - 2 threads
Ginger - 1 piece
Garlic - 5 cloves
Kaffir Lime - 3 leaves
Star Anise - 2 pics
Chilli - 2 pics
Coconut Milk -  400 g can
Vegetables Soup (2 onions, 1 carrot, 3 apio celery stems)
Lime - 3 pics
12 shrimps (optional)

1. Using a blender make a paste of all the spices. Add turmeric (5 gr), coriander seeds , one lime zest and blend all into a paste.
2. Pour olive oil in a pot and cook in it the paste from step 1 for 2 or 3 minutes, until the spices release their flavour. Add the ostrich necks coated in flour (in order to catch a crust) and  the  thick upper part from the coconut milk can. Cook approximately 5 minutes, until the mixture reduces.

3. Only then you can add the rest of the milk from the coconut milk can. Bring to boiling, add the vegetables soup and let it boil.

4. This step is optional: Fry the shrimps at medium heat for 2-3 minutes in some olive oil. Take them out of the pan, into a clean plate together  with their souces. Add all to the soup and boil for another 2-3 minutes.
5. Adjust the taste with salt, pepper and lemon zest.

A good and healthy appetite to you!
We know that health on the table means happiness around it!
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