Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This recipe could easily be doubled, but you'd want to fry it in batches. Coconut Shrimp with Sweet and Spicy Asian Dipping Sauce. For dipping: Asian Sweet Chili Sauce or any sauce or your liking.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook spicy "asian" coconut seafood & vegetable soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:

1. Get Yield: Serves 4 people
2. Make ready water
3. Get chicken bullion (can substitute with chicken stock)
4. Take green beans (cut in pieces)
5. Prepare zucchini (cut in pieces)
6. Make ready haddock (cut it pieces)
7. Make ready medium/large shrimp (peeled)
8. Prepare 'canned' coconut milk
9. Prepare each of minced fresh ginger and garlic (cook in olive oil until bronzed)
10. Make ready + tablespoons Thai Red Curry Paste
11. Take Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro

An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. Coconut shrimp comes in many forms: deep-fried with a crispy coconut coating, sautéed in coconut milk or baked with both.

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).

For an indulgent appetizer, try a crunchy version where shrimp is dredged. In a large bowl add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp. Let the shrimp marinate while you prepare the Asian barbecue sauce. Begin making the Asian barbecue sauce: Heat the canola oil in a saucepan over medium heat. Here's one for the shrimp lovers!

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 sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!