Coconut Bisque with Seafood Salsa

Charmaine Lu -
  • Splash of oil
  • 1 chopped onion
  • 1 chopped garlic clove
  • Small piece of ginger, chopped
  • 2 tbsp Thai red curry paste
  • 400g tin of coconut milk
  • 400ml chicken stock
  • 1 sweet potato, cut into chunks
  • For the Seafood Salsa
  • 100g white crabmeat
  • 100g chopped prawns
  • 2 chopped spring onions
  • Chopped coriander
  • 1 lime, juice only
  • 1 chopped red chilli
  • Heat the oil in a pan and cook the garlic, ginger and onion for 5 mins to soften. Stir in the curry paste and cook for 2 mins, then tip in the coconut milk and stock, and add the sweet potato to the mix.
  • Simmer until the potato is tender, then whizz in a blender until smooth. Combine the ingredients for the salsa, divide the bisque between bowls and top with the seafood mixture to serve.
35 mins
4 serving