Thai yellow butternut and salmon curry soup

Recipe from: 6/5/2002 12:00:00 AM

Ingredients 13
Servings 6
Time 10 mins

Ingredients

  • 500
    ml
    coconut milk
  • 30
    ml
    Thai yellow curry paste
  • 375
    ml
    fish stock
  • 45
    ml
    fish sauce
  • 30
    ml
    palm sugar or brown sugar
  • 3
    lemongrass stalks
  • 3
    lime leaves
  • 2
    ml
    turmeric
  • 500
    ml
    butternut, diced
  • 500
    g
    Norwegian salmon, skinned and cut into bite-sized pieces
  • 2
    pak choi, sliced
  • juice of 1 lime, to taste
  • Fresh coriander, to garnish
 

Method

20 mins
 
Skim the cream off the top of the coconut milk and put it into a pot with the curry paste.
Cook over a medium heat, stirring, until well combined and sizzling.
Add the remaining coconut milk, stock, fish sauce, sugar, lemongrass, lime leaves and turmeric and bring to the boil.
Add butternut and simmer for 15 minutes until the butternut is cooked.
Add salmon, cook through for 3 minutes, and add the pak choi and lime juice.
Ladle into soup bowls and scatter over some coriander.
 

Read more on: fish/seafood
 

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