Simple Way to Cook Perfect Spicy "Asian" Coconut Seafood & Vegetable Soup

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Spicy "Asian" Coconut Seafood & Vegetable Soup. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup Recipe.

You can cook Spicy "Asian" Coconut Seafood & Vegetable Soup using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Spicy "Asian" Coconut Seafood & Vegetable Soup

1. Take of Yield: Serves 4 people.
2. Take 6 cups of water.
3. It’s 2 cubes of chicken bullion (can substitute with chicken stock).
4. Prepare 1 cup of green beans (cut in pieces).
5. Make ready 1 cup of zucchini (cut in pieces).
6. Take 1 cup of haddock (cut it pieces).
7. It’s 1 cup of medium/large shrimp (peeled).
8. You need 1/2 cup of 'canned' coconut milk.
9. Make ready 1 Tablespoon of each of minced fresh ginger and garlic (cook in olive oil until bronzed).
10. It’s 4-6 of + tablespoons Thai Red Curry Paste.
11. Take of Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro.

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

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)..