Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, spicy "asian" coconut seafood & vegetable soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Add olive oil, butter, ginger, garlic and chili pepper paste to the shells. Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily.
Spicy "Asian" Coconut Seafood & Vegetable Soup is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Spicy "Asian" Coconut Seafood & Vegetable Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare Yield: Serves 4 people
- Get 6 cups water
- Take 2 cubes chicken bullion (can substitute with chicken stock)
- Take 1 cup green beans (cut in pieces)
- Make ready 1 cup zucchini (cut in pieces)
- Get 1 cup haddock (cut it pieces)
- Make ready 1 cup medium/large shrimp (peeled)
- Take 1⁄2 cup 'canned' coconut milk
- Take 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- Prepare 4-6 + tablespoons Thai Red Curry Paste
- Get Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Here is how you cook it. Mix salt and pepper into the panko. Coat the shrimp first in the flour, then dip in the egg and coat with the panko. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples.
Instructions to make Spicy "Asian" Coconut Seafood & Vegetable Soup:
- 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'.)
- Add the coconut milk and thai red curry paste & stir.
- 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').
- In a small fry pan, add minced fresh ginger & garlic to oil, until bronzed. Then add to 'base pot'.
- Lastly, add the defrosted shrimp and haddock (cut in cubes) to the 'base pot'.
- 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).
Coat the shrimp first in the flour, then dip in the egg and coat with the panko. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. So, for now, we will go back to this week's recipe, Spicy Asian Coconut Shrimp. Coconut shrimp most probably originated in the tropics where these ingredients are plenty, and there are many variations to the dish. The shrimp could be battered or just dipped in egg and then coated with the coconut.
So that’s going to wrap it up for this special food spicy "asian" coconut seafood & vegetable soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
