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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 Turn to Food to Boost Your Mood.

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Grains can be excellent for fighting a terrible mood. Quinoa, barley, teff, millet, etc are all excellent for helping you be in a happier state of mind. They help you feel full also which can truly help to better your mood. It’s not difficult to feel a little bit off when you feel famished! The reason these grains are so good for your mood is that they are easy for your stomach to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try these suggestions instead!

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 do that.

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