Best Thai Coconut Bouillabaisse Recipes

THAI-COCONUT BOUILLABAISSE

Steps:

• Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shrimp shells to pan; cook 3 minutes, stirring frequently.
• Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 1 minute, stirring occasionally.
• Stir in 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
• Strain mixture through a sieve over a bowl; discard solids.
• Heat oil in a large saucepan over medium heat. Add remaining 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 3 minutes, stirring occasionally. Add bell pepper; cook 1 minute, stirring occasionally. Stir in tomato, garlic, curry paste, and rind; cook 2 minutes, stirring frequently. Stir in broth mixture and coconut milk; bring to a boil.
• Add clams and mussels. Cover, reduce heat, and cook 2 minutes or until clams and mussels open. Remove from heat; discard any unopened shells.
• Stir in shrimp, basil, and remaining ingredients except lime wedges. Cover and let stand 5 minutes or until shrimp and halibut are done. Discard lime rind.
• Place 2 clams and 2 mussels in each of 6 bowls. Divide shrimp and fish evenly among bowls. Ladle 2/3 cup broth mixture over each serving. Serve with lime wedges, if desired.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI BOUILLABAISSE RECIPE

Steps:

• Advance prep: Place a 4-qt. saucepan over med. heat. Add the olive oil, garlic, shallots, ginger and lemongrass. Sauce until the garlic sizzles and turns white, about 1 minute, then add the broth, coconut milk, wine, fish sauce, chili sauce and saffron. Bring to a low boil, reduce the heat to low and simmer for 30 minutes. Cool to room temp and, if completed hours in advance, refrigerate the soup (up to 8 hours) in the saucepan. Last minute: Bring the soup to a simmer. Transfer 2 cups of the soup liquid to a 3 qt. saucepan and bring to a rapid boil. Add the mussels, cover and cook until they open, about 5 minutes. Save the liquid, bu discard any that do not open. Strain the liquid through fine mesh sieve, strain the liquid back into the soup. Reserve the mussels. Bring the soup back to a low boil. Mix the cornstarch with an equal amount of cold water, then stir into the soup to thicken slightly. Add the shrimp, salmon, tomatoes, basil and nutmeg. Simmer until salmon begins to flake, about 1 minute. Taste and adjust seasonings, particularly the nutmeg, chili sauce and salt. Add the mussels, still in the shell, turn soup into a tureen or individual bowls and serve at once.