Hello, I am Marie. Today, we’re going to prepare spicy asian coconut seafood & vegetable soup recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spicy Asian Coconut Seafood & Vegetable Soup Recipe
Spicy Asian Coconut Seafood & Vegetable Soup is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Spicy Asian Coconut Seafood & Vegetable Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook spicy asian coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Asian Coconut Seafood & Vegetable Soup:
- Take Yield: Serves 4 people
- Take 6 cups water
- Make ready 2 cubes chicken bullion (can substitute with chicken stock)
- Prepare 1 cup green beans (cut in pieces)
- Make ready 1 cup zucchini (cut in pieces)
- Make ready 1 cup haddock (cut it pieces)
- Get 1 cup medium/large shrimp (peeled)
- Make ready 1/2 cup ‘canned’ coconut milk
- Make ready 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Make ready 4-6 + tablespoons Thai Red Curry Paste
- Take Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Instructions to make Spicy Asian Coconut Seafood & Vegetable Soup:
- 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’.)
- Add the coconut milk and thai red curry paste & stir.
- 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’).
- In a small fry pan, add minced fresh ginger & garlic to oil, until bronzed. Then add to ‘base pot’.
- Lastly, add the defrosted shrimp and haddock (cut in cubes) to the ‘base pot’.
- 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 it up with this exceptional dish spicy asian coconut seafood & vegetable soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
