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The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
- Provide Yield: Serves 4 people
- Take 6 cups water
- Use 2 cubes chicken bullion (can substitute with chicken stock)
- Use 1 cup green beans (cut in pieces)
- You need 1 cup zucchini (cut in pieces)
- Provide 1 cup haddock (cut it pieces)
- Take 1 cup medium/large shrimp (peeled)
- Take 1/2 cup 'canned' coconut milk
- Prepare 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Prepare 4-6 + tablespoons Thai Red Curry Paste
- You need 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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