Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Spicy "Asian" Coconut Seafood & Vegetable Soup is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. 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:
- Prepare Yield: Serves 4 people
- Prepare 6 cups water
- Make ready 2 cubes chicken bullion (can substitute with chicken stock)
- Prepare 1 cup green beans (cut in pieces)
- Prepare 1 cup zucchini (cut in pieces)
- Make ready 1 cup haddock (cut it pieces)
- Make ready 1 cup medium/large shrimp (peeled)
- Take 1/2 cup 'canned' coconut milk
- Make ready 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Take 4-6 + tablespoons Thai Red Curry Paste
- Prepare 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:
- 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'.)
- Add the coconut milk and thai red curry paste & stir.
- 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').
- In a small fry pan, add minced fresh ginger & garlic to oil, until bronzed. Then add to 'base pot'.
- Lastly, add the defrosted shrimp and haddock (cut in cubes) to the 'base pot'.
- 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’s going to wrap it up with this exceptional food spicy "asian" coconut seafood & vegetable soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
