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We hope you got benefit from reading it, now let’s go back to 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 do that.
The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
- Prepare Yield: Serves 4 people
- Get water
- Get chicken bullion (can substitute with chicken stock)
- Use green beans (cut in pieces)
- Take zucchini (cut in pieces)
- Prepare haddock (cut it pieces)
- Get medium/large shrimp (peeled)
- Provide 'canned' coconut milk
- Prepare each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Take + tablespoons Thai Red Curry Paste
- Take Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
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).
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