Spicy "Asian" Coconut Seafood & Vegetable Soup

Name: Spicy "Asian" Coconut Seafood & Vegetable Soup
Cuisine: Indian
Ingredients: Yield: Serves 4 people; 6 cups water; 2 cubes chicken bullion (can substitute with chicken stock); 1 cup green beans (cut in pieces); 1 cup zucchini (cut in pieces); 1 cup haddock (cut it pieces); 1 cup medium/large shrimp (peeled); 1/2 cup 'canned' coconut milk; 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed); 4-6 + tablespoons Thai Red Curry Paste; Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro

Emanuel Oliveira @cook_13491730

Spicy "Asian" Coconut Seafood & Vegetable Soup

Emanuel Oliveira @cook_13491730

Saved

Ingredients

Yield: Serves 4 people
6 cupswater
2 cubeschicken bullion (can substitute with chicken stock)
1 cupgreen beans (cut in pieces)
1 cupzucchini (cut in pieces)
1 cuphaddock (cut it pieces)
1 cupmedium/large shrimp (peeled)
1/2 cup'canned' coconut milk
1 Tablespooneach of minced fresh ginger and garlic (cook in olive oil until bronzed)
4-6+ tablespoons Thai Red Curry Paste
Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro

Saved

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).