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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive 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 is gonna smell and look delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Take Yield: Serves 4 people
  2. Make ready 6 cups water
  3. Take 2 cubes chicken bullion (can substitute with chicken stock)
  4. Make ready 1 cup green beans (cut in pieces)
  5. Take 1 cup zucchini (cut in pieces)
  6. Get 1 cup haddock (cut it pieces)
  7. Prepare 1 cup medium/large shrimp (peeled)
  8. Make ready 1/2 cup 'canned' coconut milk
  9. Prepare 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
  10. Get 4-6 + tablespoons Thai Red Curry Paste
  11. Get 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.

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).

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