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Thai Coconut Seafood Soup

Tue, 04/07/2009 - 11:13 — Sarah

Summary

Yield
Servings
Source

Andrea in Alaska

Prep time20 minutes

Description

Asian inspired seafood soup.

Ingredients

1cinstant rice
1pk3-4 ounces foil packet seafood (clams, shrimp, tuna, etc)
2pktsoy sauce
6Tcoconut cream powder
2Tdried chives
2Tdried cilantro
1Tdiced dried onion or shallots
3tfish bouillon (or vegetable), low sodium if desired
1tground ginger or galangal powder
1 1⁄2ttrue lime powder
1tsugar
1tthai green curry paste (more for spicier)
3 1⁄2cwater

Instructions

At home pack the instant rice in a quart freezer bag. Tuck the seafood and soy packets next to it. In a second quart freezer bag or sandwich bag pack the other dry ingredients except for the curry paste. Put the curry paste in a small plastic bag.

FBC method:
Add 1 cup near boiling water to the rice bag. Seal tightly and put in a cozy for 15 minutes. Meanwhile, add 2 1/2 cups near boiling water to the soup ingredients; add soy sauce to taste and seafood. Stir well, seal tightly and let sit in a cozy for 15 minutes. Pour soup over rice.

Insulated mug method:
Add 1 cup near boiling water to the rice bag. Seal tightly and put in a cozy for 15 minutes. Meanwhile, add 2 1/2 cups boiling water to the soup ingredients; add soy sauce to taste and seafood. Stir well, cover tightly and let sit for 15 minutes. Pour soup over rice.

FBC Hybrid/One pot method:
Add 1 cup near boiling water to the rice bag. Seal tightly and put in a cozy for 15 minutes. Meanwhile, add 2 1/2 cups water to your pot, bring to a boil. Add in the soup ingredients; add soy sauce to taste and seafood. Stir well and bring back to a simmer. Turn off the stove, cover tightly and let sit for a couple minutes. Mix the rice in.

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