Are looking for a spicy "asian" coconut seafood & vegetable soup recipe that is delicious? How to prepare it easy. If wrong processing then the result is not delicious. Whereas the delicious spicy "asian" coconut seafood & vegetable soup should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of spicy "asian" coconut seafood & vegetable soup, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare spicy "asian" coconut seafood & vegetable soup which is delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required for prepare

1. Prepare Yield: Serves 4 people
2. Prepare 6 cups water
3. Prepare 2 cubes chicken bullion (can substitute with chicken stock)
4. Prepare 1 cup green beans (cut in pieces)
5. Use 1 cup zucchini (cut in pieces)
6. Prepare 1 cup haddock (cut it pieces)
7. Prepare 1 cup medium/large shrimp (peeled)
8. Prepare 1/2 cup 'canned' coconut milk
9. Use 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.

How to cook 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. Adjust salt and spice to taste. Use coconut milk to adjust the consistency. Peel and devein the shrimp / prawns.

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