Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
- Get Yield: Serves 4 people
- Get 6 cups water
- Take 2 cubes chicken bullion (can substitute with chicken stock)
- Take 1 cup green beans (cut in pieces)
- Take 1 cup zucchini (cut in pieces)
- Make ready 1 cup haddock (cut it pieces)
- Prepare 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
Made with succulent shrimp, creamy coconut milk, fragrant Thai red curry spices, broth, veggies, and rice noodles. Learn how to make homemade Thai soup with this quick and simple recipe! Spicy Thai Shrimp Soup is so much better than takeout. Plump succulent shrimp in coconut curry broth with hints of lime and lemongrass for authentic Thai flavors.
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).
Additions of sliced mushrooms, red pepper and rice make weeknight dinner a delicious experience. Spray a large cookie sheet with cooking spray. In a flat glass dredging dish, combine the Panko breadcrumbs, flour, and coconut flakes. Mix the panko and coconut flakes in a shallow bowl. Mix all the ingredients in the Spicy Tartar Sauce together.
So that is going to wrap it up for this special food spicy "asian" coconut seafood & vegetable soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
