Recipe: Tasty Spicy "Asian" Coconut Seafood & Vegetable Soup

Spicy "Asian" Coconut Seafood & Vegetable Soup. This soup starts with the holy trinity of Cajun veggies and a roux base. Then it goes Asian Cajun, getting a fiery boost from red curry paste plus some cooling coconut milk, which gives it a little sweetness that works wonderfully with the shrimp. So simple and easy to prepare, serve this shrimp bisque with fresh basil floated on a rice cracker.

Here is How to Make Thai Coconut Curry Shrimp. Since this recipe cooks quickly, it's important to have all of the ingredients all prepared and ready to add to the pan. Rise and devein the shrimp and set it aside. You can have Spicy "Asian" Coconut Seafood & Vegetable Soup using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy "Asian" Coconut Seafood & Vegetable Soup

1. You need of Yield: Serves 4 people.
2. It's 6 cups of water.
3. You need 2 cubes of chicken bullion (can substitute with chicken stock).
4. Prepare 1 cup of green beans (cut in pieces).
5. You need 1 cup of zucchini (cut in pieces).
6. You need 1 cup of haddock (cut it pieces).
7. It's 1 cup of medium/large shrimp (peeled).
8. You need 1/2 cup of 'canned' coconut milk.
9. You need 1 Tablespoon of each of minced fresh ginger and garlic (cook in olive oil until bronzed).
10. Prepare 4-6 of + tablespoons Thai Red Curry Paste.
11. You need of Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro.

This recipe could easily be doubled, but you'd want to fry it in batches. Coconut Shrimp with Sweet and Spicy Asian Dipping Sauce. For dipping: Asian Sweet Chili Sauce or any sauce or your liking. Home > Blog > Asian Inspired > Spicy Red Curry and Coconut Noodle Soup with Shrimp.

Spicy "Asian" Coconut Seafood & Vegetable Soup instructions

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)..

The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. Bring mixture to a boil, stirring frequently. Once boiling, turn down to a simmer. A quick prawn recipe loaded with BIG flavours!