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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get Yield: Serves 4 people
  2. Take 6 cups water
  3. Make ready 2 cubes chicken bullion (can substitute with chicken stock)
  4. Prepare 1 cup green beans (cut in pieces)
  5. Prepare 1 cup zucchini (cut in pieces)
  6. Make ready 1 cup haddock (cut it pieces)
  7. Prepare 1 cup medium/large shrimp (peeled)
  8. Prepare 1/2 cup 'canned' coconut milk
  9. Make ready 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
  10. Prepare 4-6 + tablespoons Thai Red Curry Paste
  11. Get 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 is going to wrap this up for this exceptional food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!