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Tomato pit tom soup

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2 servings
55 min

Chicken fillet - 200 grams, Water - 300 ml, Shrimp - 5 pcs., Mushrooms - 60 grams, Cherry tomatoes - 4 pcs., Garlic - 1 tooth., Chili pepper - 0.5 pcs., Lemongrass - 25 grams, Lemon juice - 1 teaspoon., Olive oil - 1.5 teaspoons., Fat cream - 2 tablespoons.

Let's cook first a piece of meat that will go to the broth.

Put the water in a saucepan and boil the breast in this case. In the meantime, we will prepare shrimp. To do this, defrost them, if it is frozen, clean them.

Let's cut mushrooms. The middle ones are divided into quarters, small ones into halves, and very large ones into 6-8 parts.

Let's make the seasoning. First, chilli and garlic are opened in a convenient way.

Then we will send all this to a sauté pan with butter and fry, stirring, and after 5 minutes we will add finely shredded lemongrass here. We will still fry for 5 minutes (be sure to mix!).

Let's put the ready-made broth here. As soon as we boil, we will send peeled shrimp and mushrooms into a saucepan, and then after 5 minutes, without cutting, we will put cherry tomatoes. Cook over medium heat for another 5-10 minutes (depending on the size of the cherry).

At the end, dilute 0. 5 tsp of tamarid paste in the broth and pour lemon juice into a saucepan. The soup, as soon as it boils, can be turned off. If you want a richer taste and pleasant texture, pour in a couple of tablespoons of cream at the end of the cook and boil for a minute.