Thai Coconut Seafood Soup

Thai Coconut Seafood Soup
Author: Andrea in Alaska
Ingredients:
  • 1 cup instant rice
  • 1 packet 3-4 ounces foil packet seafood (clams, shrimp, tuna, etc)
  • 2 packets 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)
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. 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, 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.

Serves 2.