Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
- Get Yield: Serves 4 people
- Prepare 6 cups water
- Get 2 cubes chicken bullion (can substitute with chicken stock)
- Make ready 1 cup green beans (cut in pieces)
- Make ready 1 cup zucchini (cut in pieces)
- Get 1 cup haddock (cut it pieces)
- Get 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
- Get Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Bowl of creamy soup with shrimps on table. Close up view of delicious Asian cuisine. If you love coconut shrimp, you're going to go nuts over these drool-worthy Gluten-Free Coconut Shrimp Cakes with Spicy Aioli! Some may call this "poor man's crab cake," but they taste like a million bucks and are so much less expensive than crab cakes.
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).
In this video, you'll see how to make a spicy shrimp bisque that's New Orleans meets Southeast Asia. You'll see how to prep your prawns and make a quick and easy seafood stock Then it goes Asian Cajun, getting a fiery boost from red curry paste plus some cooling coconut milk, which gives it a little. Marion's Kitchen is packed with simple and delicious Asian recipes and Marion's Kitchen Previous Next INGREDIENT Spicy Peanut Dumpling Noodle Soup European Print This. Select Category INGREDIENT Beef Lamb Noodle Pork Poultry Seafood Vegetable OTHER. Spicy Asian inspired Shrimp Noodle Salad.
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