Thai Coconut Seafood Soup

Thai Coconut Seafood Soup
Recipe Type: Soups
Cuisine: Soups
Author: Andrea in Alaska
Prep time:
Total time:
Serves: 2
Description Asian inspired seafood soup.
Ingredients
  • 1 c instant rice
  • 1 pk 3-4 ounces foil packet seafood (clams, shrimp, tuna, etc)
  • 2 pkt soy sauce
  • 6 T coconut cream powder
  • 2 T dried chives
  • 2 T dried cilantro
  • 1 T diced dried onion or shallots
  • 3 t fish bouillon (or vegetable), low sodium if desired
  • 1 t ground ginger or galangal powder
  • 1 1⁄2 t true lime powder
  • 1 t sugar
  • 1 t thai green curry paste (more for spicier)
  • 3 1⁄2 c water
Instructions
  1. 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.
  2. FBC method:
  3. 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.
  4. Insulated mug method:
  5. 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.
  6. FBC Hybrid/One pot method:
  7. 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.