Chicken fillet cut into small pieces, salt a little and fry in olive oil a little. Then add the carrots grated on the Korean carrot grater. Fry for 5-10 minutes.
Put the meat with carrots in a pan and fill with milk.
Add rice, whole cherry tomatoes, salt and cook for about 3 minutes.
Then add the peeled shrimp, chopped ginger, cilantro, chili pepper, garlic and lime zest. Cook all 5 minutes.
Decorate the finished soup to your liking and serve.
Thai milk soup with chicken, shrimp and tomatoes is very spicy, tasty and rich at the same time light. Cooking it is very simple and fast. It is better to take milk for cooking that is not too fat, do not be afraid that the soup will turn out spicy because milk neutralizes half the sharpness. Milk combines wonderfully with the rest of the ingredients and creates a unique and vibrant taste.