Spicy "Asian" Coconut Seafood & Vegetable Soup

Steps
- 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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