Try this seafood red coconut bisque, then also check out our lobster bisque and seafood chowder.


  • 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


  • 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.


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