Thai Coconut Seafood Soup
- 1 cup instant rice
- 1 packet 3-4 ounces foil packet seafood (clams, shrimp, tuna, etc)
- 2 packets of soy sauce
- 6 Tbsp coconut cream powder
- 2 Tbsp dried chives
- 2 Tbsp dried cilantro
- 1 Tbsp diced dried onion or shallots
- 3 tsp fish bouillon (or vegetable), low sodium if desired
- 1 tsp ground ginger or galangal powder
- 1½ tsp True lime powder
- 1 tsp sugar
- 1 tsp Thai green curry paste (more for spicier) (Or a dry powder for ease in packing)
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. Mark “Add 3½ cups water”.
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 and 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.