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Thai tomato soup with carp fillet


Marinade for fish:

Fresh-frozen  carp fillet - 200 g

Salt - 3 g

Crushed  black peppercorns - 2 g

Coriander - 2 g

Turmeric - 1 g

Ginger Root - 75 g

Fresh  chili pepper, red - 5 g

Soup preparation:

Purple onion - 135 g

White onion - 135 g

Garlic - 15 g

Chili green and red - 5 g

Tomatoes in their own juice - 250 g

Lemongrass (Lemongrass) - 32 g

Galangal (Siamese Ginger) - 20 g

Kaffir (lime leaves) - 1 g

Salt - 2 g

Crushed black peppercorn - 1 g

Sugar - 3 g

Sunflower oil - 100 ml

Decor "Cucumber noodles":

Fresh cucumber - 50 g

Purple onion - 8 g

Wine red vinegar - 3 ml

How to cook

Marinade for fish:

Take the carp fillet, remove rib bones, cut into 3 * 3 cm pieces. Grind coriander in a mortar, grate ginger root, chop chili pepper and seeds. Grate the fish fillets with all loose spices, as well as ginger and chili peppers. Let it brew for about 10 - 15 minutes.

Preparation of soup:

Cut two types of onions into medium cubes and fry in sunflower oil until golden brown, put aside.

Grate the garlic; cut two kinds of pepper squinty with the seeds; divide a stem of lemongrass into three, four parts, depending on the length; grate galangal. Fry everything in a heated skillet in sunflower oil, add tomatoes in own juice, let it boil. Add lime leaves, salt, black pepper and sugar to taste. Tip: if the soup is thick, you can add clean water, and preferably fish broth.

Decor "Cucumber noodles":

Fry the fillet of pickled carp in a heated pan in sunflower oil. Put in a deep plate in the center in hillock. Along the edges put two types of onions, fried in advance. Along the edge pour prepared soup, on the fish - in hillock, put the "cucumber noodles".