Again looking for inspiration recipes spicy "asian" coconut seafood & vegetable soup that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious spicy "asian" coconut seafood & vegetable soup should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of spicy "asian" coconut seafood & vegetable soup, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare spicy "asian" coconut seafood & vegetable soup good wherever you are, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings used in prepare

1. Take Yield: Serves 4 people
2. Use 6 cups water
3. Prepare 2 cubes chicken bullion (can substitute with chicken stock)
4. Take 1 cup green beans (cut in pieces)
5. Use 1 cup zucchini (cut in pieces)
6. Prepare 1 cup haddock (cut it pieces)
7. Use 1 cup medium/large shrimp (peeled)
8. Use 1/2 cup 'canned' coconut milk
9. Prepare 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
10. Prepare 4-6 + tablespoons Thai Red Curry Paste
11. 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. Add in the shrimp and mussels. Toss in the basil and cilantro.

Steps to make Spicy "Asian" Coconut Seafood & Vegetable Soup:

1. 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'.)
2. Add the coconut milk and thai red curry paste & stir.
3. 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').
4. In a small fry pan, add minced fresh ginger & garlic to oil, until bronzed. Then add to 'base pot'.
5. Lastly, add the defrosted shrimp and haddock (cut in cubes) to the 'base pot'.
6. 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).
7. Done and ready to serve!

Serve over the rice and garnish with extra herbs. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. Our Curried Shrimp has a southeast Asian-inspired coconut-milk base and a combination of spices, ginger and a fresh burst of cilantro. A keto friendly recipe made with garlic, shrimp, Kevin's Natural Foods Thai Coconut Sauce with added ginger, lemon grass, fresh Thai basil and Thai chili peppers. In a medium bowl, whisk together the flour,.

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