Red coconut bisque with seafood salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- oil
- 1 onion, roughly chopped
- 1 clove garlic, roughly chopped
- a small chunk ginger, roughly chopped
- 2 tbsp Thai red curry paste
- 400g tin coconut milk
- 400ml light chicken stock
- 1 large sweet potato, peeled and chunked
Seafood salsa
- 100g white crabmeat
- 100g cooked small north Atlantic prawns, chopped
- 2 spring onions, finely chopped
- a handful coriander, chopped
- 1 lime, juiced
- 1 red chilli, 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.
