Southeast Asian Style Curry Seafood Soup

Name: Southeast Asian Style Curry Seafood Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Oil curry; 100ml Light cream; Some Fresh shrimp; 100ml Coconut milk; Some Enoki mushroom; Some clams; Some Green Red Pepper; 1200ml water; Some salt

by Little beautiful food

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

What is the taste of a dish using curry, seafood, whipped cream, and coconut milk?
Southeast Asian-style soup, the Thai-style Tom Yum Goong soup that we usually come into contact with is slightly hot and sour. The color of this soup today looks a bit similar to Tom Yum Goong, but the taste is indeed different.

Ingredients

Some Oil Curry
100ml Light Cream
Some Fresh Shrimp
100ml Coconut Milk
Some Enoki Mushroom
Some Clams
Some Green Red Pepper
1200ml Water
Some Salt

Southeast Asian Style Curry Seafood Soup

1. Prepare all the necessary materials. The amount of food in the materials is only for your reference by Xiaomei, and you can figure it out by yourself! Clam Xiaomei was afraid that some sand would be boiled in the water beforehand, so please feel free.

Southeast Asian Style Curry Seafood Soup recipe

2. Clean the pot and put in oil curry (you can have more).

3. Add water to boil, add shrimp and enoki mushrooms (if the clams have not been cooked beforehand, put them in the pot together with the shrimp).

4. Then add whipped cream and coconut milk, continue to boil and stir well.

5. Finally, add clams, diced green and red peppers, add appropriate amount of salt according to the saltiness, and turn off the heat.

Tips:
1. If you buy clams, you need to raise them for one night first, and the sand will spit clean. Xiaomei did not spit sand when they bought them, so they cooked them in water before cooking.
2. Oil curry is filled. If you can't buy it, you can use curry cubes instead, but it is not recommended to use curry powder directly.
3. The function of the diced green and red peppers is to make the soup taste a little bit spicy. Normally, curry is spicy, but Chinese curry is not spicy. So adding diced green and red peppers is to increase the spiciness in addition to the freshness. It makes the soup taste more layered.
4. Xiaomei's cream and coconut milk are only 100ml. If you want a richer milk fragrance, you can increase it to 200ml.