Ingredients

• oil
• onion 1, roughly chopped
• garlic 1 clove, roughly chopped
• ginger a small chunk, roughly chopped
• Thai red curry paste 2 tbsp
• coconut milk 400g tin
• light chicken stock 400ml
• sweet potato 1 large, peeled and chunked

Seafood salsa

• white crabmeat 100g
• cooked small north Atlantic prawns 100g, chopped
• spring onions 2, finely chopped
• coriander a handful, chopped
• lime 1, juiced
• red chilli 1, finely chopped

Method

1. Heat a little oil in a pan and cook the onion, garlic and ginger for 5 minutes until softened.

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.

3. Simmer until the sweet potato is tender then tip everything into a blender and whizz until smooth.

4. Mix the salsa ingredients. Divide the soup between bowls and top with the salsa.

Recipe by Olive Magazine