Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Choice of Flavor: Passion fruit, Mango, Taro, Honeydew, Strawberry, Lychee, Almond, Coconut, Green Apple, Kiwi, Lemon, Blue Berry, Pina Calada. Learn how to make a Spicy Coconut Calamari Salad recipe! I hope you enjoy this easy Asian-Style Coconut & Squid Salad Recipe!
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 is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you cook it.
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)
- Get 1 cup green beans (cut in pieces)
- Make ready 1 cup zucchini (cut in pieces)
- Make ready 1 cup haddock (cut it pieces)
- Take 1 cup medium/large shrimp (peeled)
- Make ready 1/2 cup 'canned' coconut milk
- Get 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Make ready 4-6 + tablespoons Thai Red Curry Paste
- Make ready Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
It uses curry paste, onion, bell pepper, coconut milk, shrimp, chili paste, fish stock, sesame seed, ginger, lime, lemongrass, vegetable oil, noodle, coriander, garlic. Adjust salt and spice to taste. Use coconut milk to adjust the consistency. Remove onto a paper towel lined tray to drain.
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).
Serve warm with Spicy Mango Dipping Sauce! Carnitas (Mexican Slow Cooker Pulled Pork). food sea soup seafood spicy coconut meal asian bowl dinner hot red thai thailand cook course cuisine delicious eat fish fresh gourmet green herb kung lime lunch main meat mushrooms of pepper plate sauce shell shellfish shrimp squid tasty tom traditional yum. Coconut shrimp is going to make its debut today! I'm pairing it with a slightly spicy chilled pineapple sauce just because. These coconut shrimpies are made crispy for you exclusively by panko breadcrumbs and sweetened coconut flakes.
So that’s going to wrap it up with this exceptional food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
