Red coconut bisque with seafood salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- oil
- 1 onionroughly chopped
- 1 clove garlicroughly chopped
- a small chunk gingerroughly chopped
- 2 tbsp Thai red curry paste
- 400g tin coconut milk
- 400ml light chicken stock
- 1 large sweet potatopeeled and chunked
Seafood salsa
- 100g white crabmeat
- 100g cooked small north Atlantic prawnschopped
- 2 spring onionsfinely chopped
- a handful corianderchopped
- 1 limejuiced
- 1 red chillifinely chopped
Nutrition: per serving
- kcal329low
- fat20.5g
- saturates14.9g
- carbs18.6g
- sugars8.1g
- fibre4.3g
- protein15.2g
- salt1.2g
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.
