A very good friend of mine came up with this recipe and it used a bought paste. I have re-created the paste from scratch, but you can cheat to save time! Whizz past the paste ingredients and skip to the method to learn the cheat, it is just as good.
Salmon and Prawn Curried Soup. Gluten Free.Print This
- For the paste:
- 2 Shallots peeled and chopped
- 1.5 cm knob of fresh ginger
- 2 cloves of garlic
- 1 Tsp Fenugreek powder
- 1 Tsp Coriander
- 1 Tsp Turmeric
- 1 Tsp Cumin
- 1/4 tsp Paprika
- ½ teaspoon of tamarind paste
- Small pinch chilli powder
- Tbsp Tom puree
- Tsp Agave Syrup
- Pinch of salt.
- ¼ Bar of block creamed coconut
- 1 Tsp rapeseed oil
- ½ Mustard powder
- For the curry:
- Tablespoon coconut oil
- Two large white onions
- Two large tbls of the curry paste
- 1 Pint chicken or veg stock
- 1 Tin coconut milk
- 3 Large potatoes, chopped up into small bite size chunks and par boiled for 5-8 mins
- 4 Salmon fillets
- 8oz uncooked king prawns
- Chunk of ginger
- 4 cloves of garlic
- 2 Star anise
- Salt and freshly ground pepper
- Sugar snap peas
- Lots of fresh coriander
This paste and resulting liquor can be used with fish, vegetables or chicken. If using chicken brown off in a little coconut oil before cooking in the soup.
You will need a small spice blender to make the paste. To make it, place all the ingredients in and whizz it up. If you want to cheat and save time, use 3 tablespoons of Pataks Korma Spice Paste.
To blend your paste pop all the ingredients into your small blender and whizz up.
Chop the onions and sweat in the coconut oil, with ginger and garlic until the onion is soft for around 7 minutes. Add curry paste mix it in well and cook a little over a low heat until the spice fragrances start to release. Then pour over the pint of stock.
Add the chopped, par-boiled potatoes, and allow them to cook in the liquor for around 5 minutes, at this stage add the 2 star anise, half the coriander and season with salt and pepper.
Once the potatoes have been boiling for 5 minutes, add the whole tin of coconut milk and allow it to warm through back to a simmer and then add in the fish.
Let the whole lot cook for about 5 mins, throw in the prawns and sugar snaps, cook for a further 5 minutes and then turn heat off. After soup has sat for a few minutes add a little more black pepper and the remaining coriander. Remember to pull out the star anise before serving!
Serve with rice.
NB: For a veggie version of this, use sweet potato in place of the fish, and use cauliflower, broccoli and spinach. Add the potatoes at the veg stock stage and boil for 8 minutes before adding the coconut milk. Then add the cauliflower cooking for a further 8 minutes before adding the broccoli and cooking for a further 5 minutes with a lid on. Stir through the spinach before serving.