Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites. For mine, I’m gonna make it a little 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. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

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

1. Get Yield: Serves 4 people
2. Get 6 cups water
3. Get 2 cubes chicken bullion (can substitute with chicken stock)
4. Prepare 1 cup green beans (cut in pieces)
5. Make ready 1 cup zucchini (cut in pieces)
6. Take 1 cup haddock (cut it pieces)
7. Take 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. Take 4-6 + tablespoons Thai Red Curry Paste
11. Get Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro

Use jumbo shrimp or tiger prawn for the best results. Coconut shrimp comes in many forms: deep-fried with a crispy coconut coating, sautéed in coconut milk or baked with both. For an indulgent appetizer, try a crunchy version where shrimp is dredged. A rich, flavorful Southeast Asian Seafood Curry is about bold, pungent flavors and a rainbow of textures.

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).

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. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!. Spicy Thai Coconut Soup with Shrimp. littleferrarokitchen.com.

So that’s going to wrap this up with this special food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!