Рецепт блюда на англисском

Spicy Thai Coconut Soup The Thais are among the world's great soup-makers. It's hot over there, but they like their soup piping hot and often incredibly spicy. Coconut milk tames the heat and combines deliciously with chicken in this version of tom kha ga, smoothing the edges of tart lime, salty fish sauce, and fiery chile paste. It all comes into perfect chicken-y balance.

Vegetabl soup1. Peel and wash all the vegetables, slice them. 2. Melt the butter in a saucepan and add the vegetables. 3. Cook for 4 to 5 minutes on a low heat, stirring continuously. 4. Add salt and pepper and pour in 1 litre of very hot water. Bring to the boil and simmer for 25 minutes. 5. Chop the parsley in the mill and sprinkle over soup just before serving. 6. Add a spoon of fresh cream.