Ingredients: Squid, Shrimp, Large onion, Garlic, cherry tomatoes, Champignons (I only have legs) Fresh ice cream, Green curry paste, Coconut oil (you can use butter), Soy sauce, Rice-based "coconut" milk, Greens for decoration, Red pepper, Fish broth or water
Cooking method:
Dip the squids in boiling water, then the area with ice water and remove the unnecessary skin. In the water where the squids were blanched, lower the chitin from all the shrimp. Add some dill seeds and reduce by 2/3 over high heat. Strain the broth twice and this will be the base for the soup.
Fry 1 clove of garlic in coconut oil, remove, then fry the chopped onion, add the mushrooms, fry until a beautiful golden color. Then add the second part of the garlic and halved cherry tomatoes. Mix gently. Fry min 2-3.
Put green curry paste to taste in boiling broth, mix, pepper with red chili pepper. Pour vegetable milk "coconut" based on rice, it will turn out very tasty. Pour in soy sauce. Squid cut into rings, shrimp tails if large can be divided into two parts. Dip the seafood into the broth and add the browned vegetables. Mix. Check for salt, add soy sauce if low. Boil 2-3 min. Fire off. Serve sprinkled with herbs. Soup is sooo delicious