How to Make Yummy Spicy "Asian" Coconut Seafood & Vegetable Soup

Spicy "Asian" Coconut Seafood & Vegetable Soup.

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Ingredients of Spicy "Asian" Coconut Seafood & Vegetable Soup

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

Spicy "Asian" Coconut Seafood & Vegetable Soup instructions

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)..

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