This recipe first appeared in Woman’s Day.
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Ingredients
Spicy coconut paste
Method
1.Microwave corn on a paper towel on high for 5 minutes. Set aside for 2 minutes. Remove husks and silks. Cut off kernels and set aside.
2.For the spicy coconut paste: In a food processor, pulse all ingredients to form a paste.
3.In a saucepan, melt butter on high. Sauté coconut paste, leek and ginger for 4-5 minutes. Add stock, water and corn kernels. Bring to the boil. Simmer, covered, for 20 minutes.
4.Using a stick blender, process soup until smooth. Stir in coconut milk and bring to the boil. Season.
5.Add salmon and green beans to soup. Simmer for 2-3 minutes. Stir in lime juice. Serve soup with prawn crackers, extra chilli and lime halves.
Note
- You can use prawns or any firm flesh fish of choice.