Red coconut bisque with seafood salsa

Red coconut bisque with seafood salsa

  • serves 4
  • Easy

Our seafood red coconut bisque is seriously addictive and packed with flavour. With creamy coconut milk and a kick of chilli, this quick and easy zesty soup is sure to become a family favourite

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Ingredients

  • oil
  • onion 1, roughly chopped
  • garlic 1 clove, roughly chopped
  • ginger a small chunk, roughly chopped
  • Thai red curry paste 2 tbsp
  • coconut milk 400g tin
  • light chicken stock 400ml
  • sweet potato 1 large, peeled and chunked

Seafood salsa

  • white crabmeat 100g
  • cooked small north Atlantic prawns 100g, chopped
  • spring onions 2, finely chopped
  • coriander a handful, chopped
  • lime 1, juiced
  • red chilli 1, finely chopped

Method

  • Step 1

    Heat a little oil in a pan and cook the onion, garlic and ginger for 5 minutes until softened.

  • Step 2

    Stir in the curry paste and cook for 2-3 minutes. Tip in the coconut milk and chicken stock and add the sweet potato.

  • Step 3

    Simmer until the sweet potato is tender then tip everything into a blender and whizz until smooth.

  • Step 4

    Mix the salsa ingredients. Divide the soup between bowls and top with the salsa.

Nutritional Information

  • Kcals 329
  • Fat 20.5g
  • Saturates 14.9g
  • Carbs 18.6g
  • Sugars 8.1g
  • Fibre 4.3g
  • Protein 15.2g
  • Salt 1.2g
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