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Before you jump to Spicy "Asian" Coconut Seafood & Vegetable Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are aware that you must have a fit and healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that working out on a regular basis and leading a healthy lifestyle both factor heavily into the overall health of your heart. Are you aware, however, that a number of specific foods are great for making your heart be healthier? Go on reading to find out which foods are beneficial for your heart.
Fish is possibly the best food you can consume. You probably already know this since you’ve most likely been told to see to it that you consume fish at least twice a week. This is especially true for people with heart problems or are concerned that their hearts aren’t healthy. Know that fish is loaded with Omega 3s which are what helps process and turn unhealthy cholesterol into healthy energy. Try eating fish at least two times each week.
There are many foods that you can include in your diet that will be great for your body. It’s true that each of the food discussed in this article can help your body in a variety of ways. They are particularly terrific, though, for making your heart healthy as it possibly can. Start eating these heart-healthy foods every day. Your heart will benefit from it!
We hope you got benefit 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 need 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Spicy "Asian" Coconut Seafood & Vegetable Soup:
- Take Yield: Serves 4 people
- Get 6 cups water
- Prepare 2 cubes chicken bullion (can substitute with chicken stock)
- Provide 1 cup green beans (cut in pieces)
- Provide 1 cup zucchini (cut in pieces)
- Provide 1 cup haddock (cut it pieces)
- Take 1 cup medium/large shrimp (peeled)
- Get 1/2 cup 'canned' coconut milk
- Take 1 Tablespoon each of minced fresh ginger and garlic (cook in olive oil until bronzed)
- You need 4-6 + tablespoons Thai Red Curry Paste
- Take Add seasonings you like: salt pepper, basil, cayenne or crushed red pepper, cilantro
Steps 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).
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are likely to use has been saved correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state how long you may keep the food and whether it must go from the fridge.
This sort of food often has special packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you may see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture might start to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, the caliber of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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