• Natalie

Seafood Coconut Curry Soup



Ingredients:

5 tbsp thai kitchen red curry paste

3 cloves of garlic (minced)

1/4 cup onions (minced)

1 tbsp olive oil

1 tsp cumin

6 cans coconut milk

1 tbsp Fish Sauce

2 cups squid (body & tentacles – I only cut the body into pieces I leave the tentacles whole)

2 cups shrimp (head on for flavor)

4/6 crab legs

2 cups of cod fish (cut into chunks)

salt & pepper to taste



Directions:


In a large pot add the olive oil when its hot and the garlic & onions. When they are translucent add the curry paste once the curry paste is incorporated add the coconut milk, fish sauce and cumin and give it a good stir.


Bring to a boil then lower the heat and let simmer for 5/6 mins.

Add in your squid and let cook for about 15 minutes.


Then add in your shrimp, cod and crab legs and cook for another 5/6 minutes. Salt & Pepper to taste!


Serve over a bed of cauliflower rice or just eat as a soup!

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