Thai Red Coconut Bisque Recipe With Seafood Salsa | olivemagazine

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
• 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