We will provide ideas You are are looking for a spicy "asian" coconut seafood & vegetable soup recipe that is interesting and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of spicy "asian" coconut seafood & vegetable soup, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to make and serving it. No need be confused if want to prepare spicy "asian" coconut seafood & vegetable soup delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required for make

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

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. Add in the shrimp and mussels. Toss in the basil and cilantro.

How to cook 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).
7. Done and ready to serve!

Serve over the rice and garnish with extra herbs. Spicy and coconut flavours, in this great Asian stir fry dish. Ingredients: prawns, onion, carrot, brocolli, cauliflower, cumin, turmeric, garlic, mustard seeds cardarmon powder, chillies, coconut milk, rice, eggplant, mango chutney Allergens: seafood. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. Then add Thai chili peppers and add grated ginger.

how ? Easy isn’t it? That’s the prepare spicy "asian" coconut seafood & vegetable soup that you practice at home. Good luck!