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

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first 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:
  1. Make ready Yield: Serves 4 people
  2. Make ready 6 cups water
  3. Prepare 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. Prepare 1 cup haddock (cut it pieces)
  7. Prepare 1 cup medium/large shrimp (peeled)
  8. Take 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. Make ready 4-6 + tablespoons Thai Red Curry Paste
  11. Take Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Steps 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 it up with this special food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!