Recipe of Perfect Spicy "Asian" Coconut Seafood & Vegetable Soup
Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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! See recipes for Spicy "Asian" Coconut Seafood & Vegetable Soup too.
Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 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)
- Take 1 cup haddock (cut it pieces)
- Prepare 1 cup medium/large shrimp (peeled)
- Get 1/2 cup 'canned' coconut milk
- Prepare 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Take 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. I spiced up these golden-brown shrimp cakes with some Thai chili peppers, and added gluten-free coconut flour and coconut flakes to help bind them (along with an egg). The sambal aioli dipping sauce is the real kicker. Serve with some lemon wedges and your favorite glass of wine.
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).
The sambal aioli dipping sauce is the real kicker. Serve with some lemon wedges and your favorite glass of wine. Adjust salt and spice to taste. Use coconut milk to adjust the consistency. Remove onto a paper towel lined tray to drain.
So that’s going to wrap it up with this special food spicy "asian" coconut seafood & vegetable soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!