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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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

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

The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
  1. Prepare Yield: Serves 4 people
  2. Get 6 cups water
  3. Take 2 cubes chicken bullion (can substitute with chicken stock)
  4. Take 1 cup green beans (cut in pieces)
  5. Prepare 1 cup zucchini (cut in pieces)
  6. Take 1 cup haddock (cut it pieces)
  7. Make ready 1 cup medium/large shrimp (peeled)
  8. Make ready 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. Take 4-6 + tablespoons Thai Red Curry Paste
  11. Prepare 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 with this exceptional food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!