Spicy "Asian" Coconut Seafood & Vegetable Soup
Spicy "Asian" Coconut Seafood & Vegetable Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I have loved my whole life.

So, for now, we will go back to this week's recipe, Spicy Asian Coconut Shrimp. Coconut shrimp most probably originated in the tropics where these ingredients are plenty, and there are many variations to the dish. The shrimp could be battered or just dipped in egg and then coated with the coconut. Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most favored of current trending meals in the world.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
  1. Prepare Yield: Serves 4 people
  2. Get 6 cups water
  3. Take 2 cubes chicken bullion (can substitute with chicken stock)
  4. Prepare 1 cup green beans (cut in pieces)
  5. Take 1 cup zucchini (cut in pieces)
  6. Take 1 cup haddock (cut it pieces)
  7. Get 1 cup medium/large shrimp (peeled)
  8. Make ready 1/2 cup 'canned' coconut milk
  9. Make ready 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. Make ready Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro

Choice of Flavor: Passion fruit, Mango, Taro, Honeydew. Put flour, egg and panko each in their own shallow dish. Mix salt and pepper into the panko. Coat the shrimp first in the flour, then dip in the egg and coat with the panko.

Instructions 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).

Mix salt and pepper into the panko. Coat the shrimp first in the flour, then dip in the egg and coat with the panko. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. In bowl, mix coconut milk, peanut butter and brown sugar. Stir well until peanut butter and sugar is dissolved.

So that is going to wrap this up with this exceptional 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!