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

Before you jump to Spicy "Asian" Coconut Seafood & Vegetable Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

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You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. Many people wrongly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is specifically economical when it’s full before a cycle is going. By cool drying or air drying the dishes besides heat drying them, you can add to the amount of money you save.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Natural living is something we can all perform, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to spicy "asian" coconut seafood & vegetable soup recipe. To cook spicy "asian" coconut seafood & vegetable soup you only need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
  1. Get Yield: Serves 4 people
  2. Take 6 cups water
  3. Take 2 cubes chicken bullion (can substitute with chicken stock)
  4. Provide 1 cup green beans (cut in pieces)
  5. Use 1 cup zucchini (cut in pieces)
  6. Provide 1 cup haddock (cut it pieces)
  7. Provide 1 cup medium/large shrimp (peeled)
  8. You need 1/2 cup 'canned' coconut milk
  9. You need 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
  10. Take 4-6 + tablespoons Thai Red Curry Paste
  11. Take Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Instructions 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).

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