Thai soup
30-60 Min
Light dish

“I have been working in the restaurant industry for 16 years. In 2012, I worked at   Radisson Blu Iveria Hotel, where I worked with highly qualified foreign chefs and gained vast experience in this field. Then I worked at Hotel Ibis. I worked here for two years as a Sous-Chef. Since 2018, I have been working as the Executive Chef at Hotel Mercury and Ibis. I improved my skills at a hotel of the same network in Vietnam. We introduced Vietnamese cuisine. We adapted it to Georgian customers and diversified. In the restaurant you can taste selected dishes of Vietnamese and Korean, Japanese and Thai cuisine.

Working in a hotel has its own specific features, which I like very much. It is necessary to comply with international standards, the whole process is focused on the guests. There are lots of opportunities for development. ” - Andrei Sobolev


150 150 gr. Fish broth
60 60 gr. Salmon
10 10 gr. Sunflower oil
40 40 gr. Mussel
50 50 gr. Variety of Shrimps
30 30 gr. Assorted Seafood
20 20 gr. Onion
5 5 gr. Ginger
1 1 piece Lemongrass
50 50 gr. Coconut milk
1 1 gr. Salt
5 5 gr. Fish sauce
10 10 gr. Green Onions
10 10 gr. Corriander
20 20 gr. Lemon
step 1
Boil the salmon until ready. Keep 150 grams of broth. Fry finely chopped onions and ginger in oil in a deep frying pan or saucepan. Add all the seafood and chopped salmon. Simmer for 3 minutes.
step 2
Pour the broth and coconut milk over the seafood. Throw in the lemongrass, boil for 2-3 minutes. Add salt, fish sauce and lemon juice. Bring to a boil and remove from the fire.

How To Serve

Pour the soup into a deep bowl, sprinkle with the chopped coriander and green onions.