Thai yellow butternut and salmon curry soup

Name: Thai yellow butternut and salmon curry soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 500 ml coconut milk; 30 ml thai yellow curry paste; 375 ml stock fish; 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 salmon Norwegian, skinned; 2 pak choy sliced; lime juice only; fresh coriander to garnish

6 servings Prep: 10 mins, Cooking: 20 mins

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Enjoy a comforting bowl of curry soup this midweek.

By Food24 November 03 2009

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Thai yellow butternut and salmon curry soup

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Ingredients (13)

500 ml	coconut milk
30 ml	thai yellow curry paste
375 ml	stock — fish
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	salmon — Norwegian, skinned
2	pak choy — sliced
	lime — juice only
	fresh coriander — to garnish

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Method:

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.