Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Thai coconut curry shrimp is a simple and delicious recipe that is full of vegetables and succulent shrimp. It can be made in just a few minutes for a quick and healthy dinner. Put flour, egg and panko each in their own shallow dish. Mix salt and pepper into the panko.
Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
- Take Yield: Serves 4 people
- Take 6 cups water
- Make ready 2 cubes chicken bullion (can substitute with chicken stock)
- Take 1 cup green beans (cut in pieces)
- Make ready 1 cup zucchini (cut in pieces)
- Get 1 cup haddock (cut it pieces)
- Prepare 1 cup medium/large shrimp (peeled)
- Make ready 1/2 cup 'canned' coconut milk
- Prepare 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Get 4-6 + tablespoons Thai Red Curry Paste
- 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. For dipping: Asian Sweet Chili Sauce or any sauce or your liking. This soup starts with the holy trinity of Cajun veggies and a roux base.
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).
For dipping: Asian Sweet Chili Sauce or any sauce or your liking. This soup starts with the holy trinity of Cajun veggies and a roux base. Then it goes Asian Cajun, getting a fiery boost from red curry paste plus some cooling coconut milk, which gives it a little sweetness that works wonderfully with the shrimp. So simple and easy to prepare, serve this shrimp bisque with fresh basil floated on a rice cracker. Directions Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant.
So that is going to wrap this up for this special food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
