Salmon Red Curry Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- small, fresh Pineapple
- 1 small Apple
- 1 Banana
- 1 onion
- 1 Tbsp clarified butter
- 1 Tbsp Curry powder
- 1 tsp Turmeric
- 4 Tbsps Coconut milk (tinned, unsweetened)
- 2 cups chicken stock (instant)
- 1 cup milk
- Plus
- 1 ¾ cups green Asparagus (spears)
- 1 ¾ cups white Asparagus (spears)
- 1 red chili pepper
- 11 ozs Salmon fillet
- salt
- 1 tsp lemon juice
- 2 Tbsps clarified butter
- parsley (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Bowl, 1 Non-stick pan (mit Deckel, 28 cm Ø), 1 Wooden spoon
Preparation steps
1.
Remove the skin from the pineapple and peel the apple and the banana. Cut into fine slices or small pieces.
2.
Peel the onion and dice finely.
3.
Heat the clarified butter, add the onion and sweat until soft. Sprinkle the curry powder and turmeric over the onion and allow it to absorb the flavour.
4.
Add the fruit to the onion and heat quickly. Add the coconut milk, stock and milk and bring to the boil.
5.
Remove from the heat and puree using a hand blender. If desired pour through a sieve and season to taste.
6.
Wash the asparagus spears and cook in boiling salt water until al dente. Drain and leave to dry.
7.
Wash the chili pepper and cut into rings.
8.
Cut the salmon into bite-sized pieces, drizzle with lemon juice and season with salt.
9.
Heat the clarified butter in a non-stick pan and quickly fry the salmon on both sides at a very high temperature. Keep the fish warm and quickly fry the asparagus in the same pan.
10.
Serve the hot soup in small bowls, add the salmon and the asparagus and sprinkle the chili rings over the top. Garnish with parsley.
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