Spicy "Asian" Coconut Seafood & Vegetable Soup
Spicy "Asian" Coconut Seafood & Vegetable Soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
  1. Take Yield: Serves 4 people
  2. Take 6 cups water
  3. Get 2 cubes chicken bullion (can substitute with chicken stock)
  4. Make ready 1 cup green beans (cut in pieces)
  5. Take 1 cup zucchini (cut in pieces)
  6. Get 1 cup haddock (cut it pieces)
  7. Get 1 cup medium/large shrimp (peeled)
  8. Prepare 1/2 cup 'canned' coconut milk
  9. Get 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
  10. Get 4-6 + tablespoons Thai Red Curry Paste
  11. Make ready Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Instructions to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
  1. Fill a pot with 6 cups of water, add the 2 cubes of chicken bullion. High heat. (For all intents let's call this 'the base pot'.)
  2. Add the coconut milk and thai red curry paste & stir.
  3. In another pot (a steamer), steam the veggies (green beans, zucchini) until soft. Then add the veggies to original pot of combined stock - chicken, coconut, curry paste (aka 'base pot').
  4. In a small fry pan, add minced fresh ginger & garlic to oil, until bronzed. Then add to 'base pot'.
  5. Lastly, add the defrosted shrimp and haddock (cut in cubes) to the 'base pot'.
  6. Add all the seasonings you like: salt, pepper, basil, cayenne or crushed red pepper, cilantro. (You could also add cooked rice noodles to make it more filling).

So that’s going to wrap this up for this exceptional food spicy "asian" coconut seafood & vegetable soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!