Thai broth with cucumber and shrimp

Shrimps (dried)30 gramsCucumbers (pulp)200 gramsGarlic1 clovePepper (red hot)1 pieceLemon peel0.5 piecesBasil8 sheetsGinger (young root)1 centimeterSeasoning nuoc us1 tbsp.Bouillon cube (chicken)1 piece
  • Servings:
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Pour the shrimp with hot water and let it brew for 1 hour. Dissolve the broth cube with 750 ml of hot water.

Pulp cucumber cut into cubes. Crush garlic and ginger. Finely chop the pulp of the pepper. Crush the lemon zest.

Bring the chicken broth to a boil, lower the previously thrown peppers, garlic, ginger and lemon zest. Boil for 15 minutes. Add the cucumber and cook for 5 minutes. Pour nuoc seasoning and sprinkle with basil leaves. Immediately serve.

From the editor: dried shrimps can be replaced with frozen ones. In this case, dip them in broth along with the cucumber.

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