Snails in Tom Kha and Curry Broth
A delicious snail soup based on Tom Kha and curry broth, prepared according to Dimitri Rcheulishvili's recipe. The dish is distinguished by its rich aromas and original taste.
Ingredients
- Water (for rice)400 ml
- Cloves3 ცალი
- cinnamon stick1 ცალი
- Sushi Rice Seasoning30 ml
- Mint4 ცალი
- Lime½ ცალი
- Red hot chili peppers1 ცალი
- green pepper1 ცალი
- Fish sauce15 ml
- Coconut milk400 ml
Instructions
12 steps- 1
Place the snails in boiling salted water for 3 minutes.
3 min
- 2
Remove the snails from the water and remove the shells and contents. Leave only the meat.
15 min
- 3
Place the cleaned snails in vinegar water (180 g of vinegar per 1 liter of water) and cook for about 15 minutes.
15 min
- 4
Drain the snails and cook again in salted water for 5 minutes.
5 min
- 5
Preparing the first broth base: In a blender, combine cilantro, green onion, basil, mint (optional), ginger (optional), lime zest and juice, red and green chili peppers, salt, and fish sauce. Blend until smooth.
10 min
- 6
Preparing the second broth base: Pour coconut milk into a saucepan, heat slightly, and add Tom Kha paste. Mix well and then mix with the first broth base.
5 min
- 7
Bring to a boil, then strain through cheesecloth to obtain a clear broth. If desired, add potato starch dissolved in water to thicken.
5 min
- 8
Preparing the rice: In a saucepan, combine rice, water, and cloves or cinnamon stick (optional). Cook the rice.
20 min
- 9
Cool the rice and season with sushi rice seasoning.
5 min
- 10
Lightly toast the sesame seeds.
2 min
- 11
For serving: Add the cooked snails to the soup and heat slightly, being careful not to boil.
2 min
- 12
Place the rice on a plate, top with the snail soup, sprinkle with red pepper flakes and toasted sesame seeds. Garnish with cilantro leaves.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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