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Before you jump to Spicy "Asian" Coconut Seafood & Vegetable Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to spicy "asian" coconut seafood & vegetable soup recipe. You can have spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Spicy "Asian" Coconut Seafood & Vegetable Soup:
- You need Yield: Serves 4 people
- Take 6 cups water
- Get 2 cubes chicken bullion (can substitute with chicken stock)
- Get 1 cup green beans (cut in pieces)
- Prepare 1 cup zucchini (cut in pieces)
- Prepare 1 cup haddock (cut it pieces)
- You need 1 cup medium/large shrimp (peeled)
- Use 1/2 cup 'canned' coconut milk
- Use 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Take 4-6 + tablespoons Thai Red Curry Paste
- Get Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
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).
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