Thai Coconut Green Curry Seafood Soup

THAI COCONUT CURRY SEAFOOD SOUP

Steps:

• Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
• Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
• Stir in coconut milk, chicken broth, sambal oelek, fish sauce, soy sauce, and lime juice. Bring to a boil, then simmer for 15 minutes on low heat.
• Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
• Add in the shrimp and mussels. Cover the pot and cook for about 5 to 6 minutes until all of the mussels have opened. (Discard any unopened mussels.)
• Remove from heat. Toss in the basil and cilantro.
• Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
• Garnish with extra herbs and serve while hot.

THAI GREEN CURRY WITH SEAFOOD

Steps:

• Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
• Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
• Divide rice among four shallow bowls. Ladle curry over rice and serve.

THAI (GREEN CURRY COCONUT) SOUP

Steps:

• Melt butter in large stock pot.
• Add garlic, ginger, onions, celery and cook until tender.
• Add the rest of the vegetables and simmer 10 minutes longer.
• Add the broth, milk and curry paste.
• Simmer for 15 minutes.
• Add fish oil and cilantro to taste.

THAI SEAFOOD COCONUT CURRY SOUP

Steps:

• Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
• Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
• Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.

THAI COCONUT GREEN CURRY SEAFOOD SOUP RECIPE

Steps:

• Saute garlic, ginger and lemongrass in coconut oil for a few minutes
• Add coconut milk and fish broth, bring to a boil, reduce heat and simmer about 5 minutes. Remove about ½ cup of liquid and mix in curry paste. Start with a small amount, about a teaspoon, mix back into soup and taste. If more spice is desired, add more curry paste in same manner. Once you have your desired spiciness, do the same thing with the sugar, adding it in slowly to get your desired sweetness.
• Add red pepper, shrimp and fish and simmer until shrimp and fish is cooked. Season to taste with lime, cilantro and fish sauce or soy sauce.

THAI-CURRY SEAFOOD STEW

Steps:

• Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
• Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

THAI GREEN CURRY SHRIMP SOUP

Steps:

• In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
• Cool shrimp in the stock and then peel.
• Reserve 4 cups of the stock. Set Aside.
• Heat the reserved 4 cups of stock in a saucepan over high heat.
• Stir in the green curry paste.
• Add the mushrooms, carrot, green beans, and cabbage.
• Bring to a boil then reduce heat and simmer until vegetables are just tender.
• Stir in tamarind paste, sugar, and fish sauce.
• Place some shrimp in a bowl and ladle in the soup.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.