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Posted by: jakinnan | February 21, 2013

Thai Coconut Seafood Soup

thai-coconut-soup-or-Tom-Kha

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

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.

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.

Courtesy of trailcooking.com

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