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

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We hope you got insight from reading it, now let’s go back to spicy "asian" coconut seafood & vegetable soup recipe. To make spicy "asian" coconut seafood & vegetable soup you need 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Spicy "Asian" Coconut Seafood & Vegetable Soup:
  1. Use Yield: Serves 4 people
  2. Take 6 cups water
  3. Get 2 cubes chicken bullion (can substitute with chicken stock)
  4. Prepare 1 cup green beans (cut in pieces)
  5. Get 1 cup zucchini (cut in pieces)
  6. Take 1 cup haddock (cut it pieces)
  7. Provide 1 cup medium/large shrimp (peeled)
  8. Use 1/2 cup 'canned' coconut milk
  9. Take 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
  10. Get 4-6 + tablespoons Thai Red Curry Paste
  11. You need 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).

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