Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spicy "asian" coconut seafood & vegetable soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I have loved my whole life.

Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. food sea soup seafood spicy coconut meal asian bowl dinner hot red thai thailand cook course cuisine delicious eat fish fresh gourmet green herb kung lime lunch main meat mushrooms of pepper plate sauce shell shellfish shrimp squid. Hot and spicy coconut prawns; Hot and spicy coconut prawns. But, of course, you can reduce the quantity of chillies to suit your taste. The fresh prawns and big pieces of coconut are a match made in heaven.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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:

1. Take Yield: Serves 4 people
2. Get 6 cups water
3. Prepare 2 cubes chicken bullion (can substitute with chicken stock)
4. Make ready 1 cup green beans (cut in pieces)
5. Get 1 cup zucchini (cut in pieces)
6. Take 1 cup haddock (cut it pieces)
7. Get 1 cup medium/large shrimp (peeled)
8. Make ready 1/2 cup 'canned' coconut milk
9. Make ready 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

Spicy fish stew flavored with onion, peppers, garlic, cilantro and tomatoes with just a dash of coconut milk! This is a Brazilian stew also known as moqueca which I first had a Brazilian restaurant at Adams Morgan in the heart of DC. This stew is serious comfort food so when my Sunday Supper Team decided to do a 'Comfort food Soup. Add the coconut milk and lime juice and season to taste with salt and pepper.

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).

This stew is serious comfort food so when my Sunday Supper Team decided to do a 'Comfort food Soup. Add the coconut milk and lime juice and season to taste with salt and pepper. Add the monkfish to the pan and turn down to a gentle simmer. First, make your spicy coconut sauce. Heat the oil in a saucepan over a medium heat.

So that’s going to wrap this up with this exceptional food spicy "asian" coconut seafood & vegetable soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!