Hi, I am Kate. Today, I’m gonna show you how to make spicy asian coconut seafood & vegetable soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look 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 current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Spicy Asian Coconut Seafood & Vegetable Soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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:
- Prepare Yield: Serves 4 people
- Take 6 cups water
- Prepare 2 cubes chicken bullion (can substitute with chicken stock)
- Get 1 cup green beans (cut in pieces)
- Prepare 1 cup zucchini (cut in pieces)
- Take 1 cup haddock (cut it pieces)
- Get 1 cup medium/large shrimp (peeled)
- Prepare 1/2 cup ‘canned’ coconut milk
- Get 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Prepare 4-6 + tablespoons Thai Red Curry Paste
- Make ready Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Steps 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 for this exceptional dish spicy asian coconut seafood & vegetable soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
